Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing
Article first published online: 28 SEP 2009
Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 89, Issue 15, pages 2588–2594, December 2009
How to Cite
Cabezas-Serrano, A. B., Amodio, M. L., Cornacchia, R., Rinaldi, R. and Colelli, G. (2009), Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing. J. Sci. Food Agric., 89: 2588–2594. doi: 10.1002/jsfa.3759
- Issue published online: 3 NOV 2009
- Article first published online: 28 SEP 2009
- Manuscript Accepted: 4 AUG 2009
- Manuscript Revised: 31 JUL 2009
- Manuscript Received: 16 JUN 2009
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