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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
by
Vicente, Ariel R.
,
Darre, Magali
,
Zaro, María J.
,
Andrade
-
Cuvi
,
María J
.
,
Moreno, Carlota
,
Concellón, Analía
Published in
Journal of food quality
(01.01.2017)
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Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment
by
Vicente, Ariel R.
,
Zaro, María J.
,
Moreno, Carlota
,
Andrade
-
Cuvi
,
María J
.
,
Concellón, Analía
Published in
Journal of food quality
(01.01.2017)
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Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures
by
Andrade Cuvi
,
María J
.
,
Vicente, Ariel R.
,
Concellón, Analía
,
Chaves, Alicia R.
Published in
Food science & technology
(01.09.2011)
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