Biochemical and Microbial Changes during the Storage of Minimally Processed Cantaloupe
Author:
Affiliation:
1. Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124 and Division of Agricultural Sciences, Florida A&M University, Tallahassee, Florida 32307
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0000732
Reference49 articles.
1. THE SHELF-LIFE OF MINIMALLY PROCESSED FRESH CUT MELONS
2. Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)
3. MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
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