Effect of a combination of nitric oxide treatment and intermittent warming on prevention of chilling injury of ‘Feicheng’ peach fruit during storage

Published 2009 View Full Article

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Title
Effect of a combination of nitric oxide treatment and intermittent warming on prevention of chilling injury of ‘Feicheng’ peach fruit during storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 1, Pages 165-170
Publisher
Elsevier BV
Online
2009-12-17
DOI
10.1016/j.foodchem.2009.12.025

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