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Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

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Dettagli Bibliografici
Autore principale:	Rezzan KASIM
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Soggetti:	Agrociencias Green bean sugar content browning index whiteness index electrolyte leakage
Accesso online:	Acceder al recurso
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