Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)
Author:
Affiliation:
1. Department of Plant Foods Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980158r
Reference22 articles.
1. Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets
2. Cleavage of Chlorophyll-Porphyrin (Requirement for Reduced Ferredoxin and Oxygen)
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