Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O2

Published 2015 View Full Article

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Title
Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O2
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 3, Pages 761-768
Publisher
American Chemical Society (ACS)
Online
2015-01-09
DOI
10.1021/jf505715s

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