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Superficial scald development in 'Granny Smith' and 'Nicote..:
Donadel, Jossiê Zamperetti
;
Thewes, Fabio Rodrigo
;
dos Santos, Luana Ferreira
...
Food Research International. 173 (2023) - p. 113396 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.113396
RT Journal T1
Superficial scald development in 'Granny Smith' and 'Nicoter' apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113396&Exemplar=1&LAN=DE A1 Donadel, Jossiê Zamperetti A1 Thewes, Fabio Rodrigo A1 dos Santos, Luana Ferreira A1 Schultz, Erani Eliseu A1 Berghetti, Magno Roberto Pasquetti A1 Ludwig, Vagner A1 Mesadri, Juliana A1 Klein, Bruna A1 Thewes, Flavio Roberto A1 Schmidt, Suele Fernanda Prediger A1 Both, Vanderlei A1 Brackmann, Auri A1 Neuwald, Daniel Alexandre A1 Wagner, Roger PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 173 SP 113396 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113396 DO https://doi.org/10.1016/j.foodres.2023.113396 SF ELIB - SuUB Bremen
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