Influence of MAP technology on the aroma composition of cherries during shelf life period

Autor:	Eva Campo, M.E. Venturini, R. Oria, A.P. Gracia, D. Gimeno
Rok vydání:	2019
Předmět:	Horticulture biology Period (geology) Environmental science Composition (visual arts) Shelf life biology.organism_classification Aroma
Zdroj:	Acta Horticulturae. :589-594
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2019.1256.84
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::04632e2cb7861e6a663fec16b6087d67 https://doi.org/10.17660/actahortic.2019.1256.84 Zobrazit plný text záznamu