Publication | Closed Access
Short-term pretreatment with high CO2 alters organic acids and improves cherry tomato quality during storage
20
Citations
29
References
2017
Year
Food ChemistryTomato QualityCarbon SequestrationEngineeringBioenergyEnvironmental EngineeringAgricultural EconomicsShort-term PretreatmentFood PreservationRipeningPost-harvest PhysiologyFood QualityFood StoragePlant PhysiologyHealth Sciences
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