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Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas

Author
PRISTIJONO, Penta1 ; WILLS, R. B. H1 ; GOLDING, J. B2
[1] School of Environmental & Life Sciences, University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia
[2] Gosford Horticultural Institute, NSW Department of Primary Industries, NSW, Australia
Source

Postharvest biology and technology. 2006, Vol 42, Num 3, pp 256-259, 4 p ; ref : 9 ref

ISSN
0925-5214
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Elsevier Science, New York, NY
Publication country
United States
Document type
Article
Language
English
Author keyword
Apple slices Enzymic browning Nitric oxide Postharvest life
Keyword (fr)
Après récolte Azote monoxyde Brunissement enzymatique Court terme Inhibition Pomme Surface Fruit
Keyword (en)
Postharvest Nitric oxide Enzymic browning Short term Inhibition Apple Surface Fruit
Keyword (es)
Postcosecha Nitrógeno monóxido Bronceado enzimático Corto plazo Inhibición Manzana Superficie Fruto
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18324744

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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