Gibberellic acid and CO2 additive effect in retarding postharvest senescence of parsley

Gibberellic acid and CO2 additive effect in retarding postharvest senescence of parsley

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	LERS, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 1 (1998), p. 66-68
Materias:	Alimentos Industria alimentaria Perejil Fisiología postcosecha Tecnología postcosecha Acido giberélico Dióxido de carbono Etileno Senescencia
Publicación relacionada:	Contenido en: Journal of Food Science

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