The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties
Language: English
Page range: 83 - 90
Submitted on: Nov 1, 2016
Accepted on: Dec 1, 2016
Published on: Dec 30, 2016
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2016 Justyna I. Szwejda-Grzybowska, Ryszard Kosson, Maria Grzegorzewska, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.