Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples
Author:
Funder
Fondazioni in rete per la ricerca agroalimentare “AGER—Agroalimentare e ricerca”
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference51 articles.
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4. Changes in nutritional properties of minimally processed apples during storage;Cocci;Postharvest Biol. Technol.,2006
5. Photon migration through a turbid slab described by a model based on diffusion approximation;Contini;I. Theory. Appl. Opt.,1997
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