Effect of hexanal on the shelf life of fresh apple slices

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 11, 1999, Pages 4769-4776

  Lanciotti, Rosalba ^a   Corbo, Maria Rosaria ^a   Gardini, Fausto ^b   Sinigaglia, Milena ^a   Guerzoni, Maria Elisabetta ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Hexanal; Minimally processed fruits; Modified atmosphere; Shelf life

Indexed keywords

ALDEHYDE; CATECHOL OXIDASE; FUNGICIDE; HEXANAL; N-HEXANAL; UNCLASSIFIED DRUG; VOLATILE AGENT;

APPLE; ARTICLE; ATMOSPHERE; BACTERIUM; COLOR; DRUG EFFECT; ENZYME ASSAY; FOOD HANDLING; FOOD STORAGE; FRUIT; GROWTH INHIBITION; METABOLISM; METHODOLOGY; MOULD; NONHUMAN; SHELF LIFE; TEMPERATURE SENSITIVITY; TIME; YEAST;

ALDEHYDES; CATECHOL OXIDASE; COLOR; FOOD HANDLING; FRUIT; TIME FACTORS;

EID: 0033230133     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990611e     Document Type: Article

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