Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) - Concepedia

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Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

DOI Full Paper Access

24

Citations

31

References

2012

Year

Analía B. Garcia Loredo, Sandra Guerrero, Stella M. Alzamora

Journal of Food Engineering

Food ChemistryBotanyFresh-cut PearRipeningCombined Ascorbic Acid/cacl2William VarPost-harvest Physiology

References

	Year	Citations

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