Volatile profile of fresh-cut ‘Rocha’ pear under various temperatures and oxygen levels
The objective of this work was to evaluate the effect of temperature and oxygen concentration on the volatile profile of packed fresh-cut 'Rocha' pear, to integrate flavor changes in the development of preservation technologies for fresh-cut fruit. Slices of 'Rocha' pear were pac...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/28480 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/28480 |