Thirty years of fresh-cut: strengths and weaknesses of a successful product
Author:
Publisher
Pisa University Press
Subject
Soil Science,Agronomy and Crop Science,Food Science
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. POSTHARVEST PHYSIOLOGY AND TECHNOLOGY OF FRESH-CUT LEAFY VEGETABLES: A REVIEW;CHIL J AGRIC ANIM SC;2023
2. Visual quality and nutraceutical properties upon storage of Sanguisorba minor Scop. proposed as a new fresh-cut product;Agrochimica;2021
3. Suitability for Ready-to-Eat Processing and Preservation of Six Green and Red Baby Leaves Cultivars and Evaluation of Their Antioxidant Value during Storage and after the Expiration Date;Journal of Food Processing and Preservation;2015-11-20
4. Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples;Journal of Food Processing and Preservation;2015-09-04
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