Storage temperature and type of cut affect the biochemical...

Postharvest Biology and Technology 2014 / 07 Vol. 93

Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions

Berno, Natalia Dallocca, Tezotto-Uliana, Jaqueline Visioni, dos Santos Dias, Carlos Tadeu, Kluge, Ricardo Alfredo
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Volume:
93
Language:
english
Journal:
Postharvest Biology and Technology
DOI:
10.1016/j.postharvbio.2014.02.012
Date:
July, 2014
File:
PDF, 1.19 MB
english, 2014
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