Work

Effects of High O 2 Pretreatment and Gibberellic Acid on Sensorial Quality and Storability of Table Grapes

Year: 2006

Type: article

Source: Food Science and Technology International

DOI: 10.1177/1082013206068035

Authors: Y. Deng, Y. Wu, Y. F. Li, M. D. Yang, C. B. Shi, C. J. Zheng

Institutions: Shanghai Jiao Tong University, Harbin University of Commerce

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministry of Science and Technology of the People's Republic of China

OpenAlex ID: W2022726317

FWCI: 0.852

Cites: 30

Cited by: 12

Related to: 10