Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis

Postharvest Biology and Technology

Volumn 62, Issue 2, 2011, Pages 213-220

  Amodio, M L ^a   Cabezas Serrano, A B ^a,b   Peri, G ^a   Colelli, G ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Appearance; Browning; Computer vision system; Cynara scolimus l.; Cysteine; Dipping

Indexed keywords

CYNARA; CYNARA SCOLYMUS;

EID: 80052260599     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2011.05.004     Document Type: Article

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