INHIBITION OF YELLOWING AND ETHYLENE PRODUCTION IN BROCCOLI FLORETS FOLLOWING HIGH TEMPERATURE TREATMENT WITH HOT AIR

TERAI, H., KANOU, M., MIZUNO, M., & TSUCHIDA, H.. (1999). INHIBITION OF YELLOWING AND ETHYLENE PRODUCTION IN BROCCOLI FLORETS FOLLOWING HIGH TEMPERATURE TREATMENT WITH HOT AIR. FOOD PRESERVATION SCIENCE, 25(-), 221-227. SID. https://sid.ir/paper/553028/en

TERAI H., KANOU M., MIZUNO M., TSUCHIDA H.. INHIBITION OF YELLOWING AND ETHYLENE PRODUCTION IN BROCCOLI FLORETS FOLLOWING HIGH TEMPERATURE TREATMENT WITH HOT AIR. FOOD PRESERVATION SCIENCE[Internet]. 1999;25(-):221-227. Available from: https://sid.ir/paper/553028/en

H. TERAI, M. KANOU, M. MIZUNO, and H. TSUCHIDA, “INHIBITION OF YELLOWING AND ETHYLENE PRODUCTION IN BROCCOLI FLORETS FOLLOWING HIGH TEMPERATURE TREATMENT WITH HOT AIR,” FOOD PRESERVATION SCIENCE, vol. 25, no. -, pp. 221–227, 1999, [Online]. Available: https://sid.ir/paper/553028/en