Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole
This study evaluated the effect of antioxidant application on quality and physiological aspects of minimally-processed escarole (<i>Cichorium endivia</i> var. <i>latifolia</i> L.) stored at 0 °C and 90−95% relative humidity for 21 d. After minimal processin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-11-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/5/4/75 |