Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’
Version of Record online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages S169–S175, March 2006
How to Cite
Salvador, A., Arnal, L., Carot, J. M., Carvalho, C. P. and Jabaloyes, J. M. (2006), Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’. Journal of Food Science, 71: S169–S175. doi: 10.1111/j.1365-2621.2006.tb08921.x
- Issue online: 31 MAY 2006
- Version of Record online: 31 MAY 2006
- MS 20050179 Submitted 3/23/05, Revised 5/6/05, Accepted 12/1/05.
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