Bioactive Compounds during Storage of Fresh-Cut Spinach: The Role of Endogenous Ascorbic Acid in the Improvement of Product Quality / Bottino, A; Degl’Innocenti, E; Guidi, L; Graziani, Giulia; Fogliano, Vincenzo. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 57:(2009), pp. 2925-2931.

Bioactive Compounds during Storage of Fresh-Cut Spinach: The Role of Endogenous Ascorbic Acid in the Improvement of Product Quality

GRAZIANI, GIULIA;FOGLIANO, VINCENZO
2009

2009
Bioactive Compounds during Storage of Fresh-Cut Spinach: The Role of Endogenous Ascorbic Acid in the Improvement of Product Quality / Bottino, A; Degl’Innocenti, E; Guidi, L; Graziani, Giulia; Fogliano, Vincenzo. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 57:(2009), pp. 2925-2931.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/355521
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