UV HORMESIS IN FRUITS: A CONCEPT RIPE FOR COMMERCIALISATION

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SHAMA G.; ALDERSON P.

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Journal Paper

Paper Information

Journal: TRENDS IN FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:16 | Issue:4 Page(s): 128-136

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Information Journal Paper

Title

UV HORMESIS IN FRUITS: A CONCEPT RIPE FOR COMMERCIALISATION

Author(s)

SHAMA G. | ALDERSON P. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

THE EFFECTS OF METHYL JASMONAT AND UV-C IRRADIATION ON QUALITY AND STORAGE LIFE OF STRAWBERRY FRUITS (FRAGARIA×ANANASSA DUCH. CV. SELVA)

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APA: Copy

SHAMA, G., & ALDERSON, P.. (2005). UV HORMESIS IN FRUITS: A CONCEPT RIPE FOR COMMERCIALISATION. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 16(4), 128-136. SID. https://sid.ir/paper/582944/en

Vancouver: Copy

SHAMA G., ALDERSON P.. UV HORMESIS IN FRUITS: A CONCEPT RIPE FOR COMMERCIALISATION. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;16(4):128-136. Available from: https://sid.ir/paper/582944/en

IEEE: Copy

G. SHAMA, and P. ALDERSON, “UV HORMESIS IN FRUITS: A CONCEPT RIPE FOR COMMERCIALISATION,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 4, pp. 128–136, 2005, [Online]. Available: https://sid.ir/paper/582944/en

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