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Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures
ArticleAbstract: Chilling injury (CI) is one of the main factors limiting refrigeration in several horticultural commPalabras claves:Ascorbic acid, Free radicals, Irradiation, Physiological disorders, Reactive oxygen speciesAutores:Chaves A.R., Concellón A., MJ ANDRADE-CUVI, Vicente A.R.Fuentes:googlescopusShort UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola
ArticleAbstract: In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy iPalabras claves:Autores:Carlota Moreno-Guerrero, Concellón A., Darre M., MJ ANDRADE-CUVI, Vicente A.R., Zaro M.Fuentes:googlescopus