Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenol...
| Autores principales: | , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7021 https://www.sciencedirect.com/science/article/abs/pii/S0925521419303941 https://doi.org/10.1016/j.postharvbio.2019.111055 |
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