Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)

Article

Abstract: The shelf life of minimally processed potatoes (MPP) is limited by enzyme-catalyzed browning reactio

Palabras claves:

Minimally processed fruits, Potatoes, Preservative agents, respiration, Sulfite

Autores:

Arroqui C., I. Angós, Petri E., Virseda P.

Fuentes:

scopus