Influence of a Heat-Shock Pre-Treatment on Wound-Induced Phenolic Biosynthesis as an Alternative Strategy Towards Fresh-Cut Carrot Processing

AuthID
 P-00V-1FN
4
Author(s)
Document Type
Article in Press
Year published
2021
Published
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
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Wos®
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85107300590
Wos: WOS:000658449400001
Source Identifiers
ISSN: 1082-0132
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