Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis
| Autor: | Amodio, M.L., Cabezas-Serrano, A.B., Peri, G., Colelli, G. |
|---|---|
| Zdroj: | In Postharvest Biology and Technology 2011 62(2):213-220 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect