Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08647.x/fullpdf
Reference17 articles.
1. COPPER ENZYMES IN ISOLATED CHLOROPLASTS. POLYPHENOLOXIDASE IN BETA VULGARIS
2. FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE
3. Enhancement of Wound-Induced Ethylene Synthesis by Ethylene in Preclimacteric Cantaloupe
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