Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit

Published 2010 View Full Article

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Title
Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 16, Issue 2, Pages 159-167
Publisher
SAGE Publications
Online
2010-07-20
DOI
10.1177/1082013209353221
References
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