Tolerance to chilling injury induced by hot water treatment increases activities of antioxidant enzymes in tomato fruits
Saved in:
Published in | International food research journal Vol. 27; no. 6; pp. 1111 - 1120 |
---|---|
Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Selangor
Universiti Putra Malaysia, Faculty of Food Science & Technology
01.12.2020
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
ISSN: | 1985-4668 2231-7546 |
---|