The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properti...

by Szwejda-Grzybowska Justyna I., Kosson Ryszard, Grzegorzewska Maria
Published 2016-12-01

Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

by Szwejda-Grzybowska Justyna I., Wrzodak Anna, Grzegorzewska Maria, Gajewski Marek, Kosson Ryszard
Published 2019-12-01