Chlorine dioxide treatment decreases respiration and...

International Journal of Food Science & Technology 2013 / 09 Vol. 48; Iss. 9

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit

Guo, Qin, Lv, Xin, Xu, Fei, Zhang, Yuli, Wang, Jide, Lin, Honghui, Wu, Bin
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Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12149
Date:
September, 2013
File:
PDF, 791 KB
english, 2013
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