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Autor:
Katie Schulz, Gabriela Machaj, Paul Knox, Robert D. Hancock, Susan R. Verrall, Risto Korpinen, Pekka Saranpää, Anna Kärkönen, Barbara Karpinska, Christine H. Foyer
Publikováno v:
Cells, Vol 12, Iss 20, p 2465 (2023)
The blackening of cut carrots causes substantial economic losses to the food industry. Blackening was not observed in carrots that had been stored underground for less than a year, but the susceptibility to blackening increased with the age of the ca
Externí odkaz:
https://doaj.org/article/783d50b537bf4d9e9e307e2a9f4e0382