Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation

Postharvest Biology and Technology

Volumn 93, Issue , 2014, Pages 106-113

  Goyeneche, Rosario ^a,b   Agüero, María V ^a,c   Roura, Sara ^a,c   Di Scala, Karina ^a,c  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Agencia Nacional de Promoción Científicas y Tecnológica   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Citric acid; Color; Hurdle technologies; Mild heat treatments; Minimally processed radish

Indexed keywords

EID: 84896448635     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2014.02.011     Document Type: Article

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