Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines

Postharvest Biology and Technology - Tập 44 - Trang 19-25 - 2007
S.H. Mirdehghan1,2, M. Rahemi2, D. Martínez-Romero1, F. Guillén1, J.M. Valverde1, P.J. Zapata1, M. Serrano3, D. Valero1
1Department Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
2Department Horticultural Science, College of Agriculture, Vali-Asr University, Rafsanjan, Kerman, Iran
3Department Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain

Tài liệu tham khảo

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