Quality Changes in Fresh-Cut Fuji Apple as Affected by Ripeness Stage, Antibrowning Agents, and Storage Atmosphere
Version of Record online: 24 JAN 2007
Journal of Food Science
Volume 72, Issue 1, pages S036–S043, January/February 2007
How to Cite
Rojas-Graü, M.A., Grasa-Guillem, R. and Martín-Belloso, O. (2007), Quality Changes in Fresh-Cut Fuji Apple as Affected by Ripeness Stage, Antibrowning Agents, and Storage Atmosphere. Journal of Food Science, 72: S036–S043. doi: 10.1111/j.1750-3841.2006.00232.x
- Issue online: 24 JAN 2007
- Version of Record online: 24 JAN 2007
- MS 20060283 Submitted 5/18/2006, Accepted 10/29/2006
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