Control of respiration and color modification on minimally processed potatoes by means of low and high O<inf>2</inf>/CO<inf>2</inf> atmospheres

Article

Abstract: This study has demonstrated the potential of several controlled atmospheres for reducing the respira

Palabras claves:

Carbon dioxide, Enzymatic browning, Fresh-cut potato, High oxygen, Mechanical properties, Modified atmosphere, respiration

Autores:

Fernández T., I. Angós, Virseda P.

Fuentes:

scopus