文献
J-GLOBAL ID:202102253453164849
整理番号:21A1119176
貯蔵中の新鮮カットレタスの品質保持のためのシュウ酸またはクエン酸および低O_2改質雰囲気における浸漬の複合効果【JST・京大機械翻訳】
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
著者 (6件):
Pace Bernardo
(Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
,
Capotorto Imperatrice
(Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
,
Palumbo Michela
(Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
,
Palumbo Michela
(Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy)
,
Pelosi Sergio
(Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
,
Cefola Maria
(Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
8
ページ:
988
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)