Use of natural aroma compounds to improve shelf-life and...

Trends in Food Science & Technology 2004 Vol. 15; Iss. 3-4

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

R Lanciotti, A Gianotti, F Patrignani, N Belletti, M.E Guerzoni, F Gardini
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Volume:
15
Year:
2004
Language:
english
DOI:
10.1016/j.tifs.2003.10.004
File:
PDF, 347 KB
english, 2004
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