Qualitative, Metabolic and Nutritional Aspects of Traditional and Innovative Minimally Processed Fruit
Minimally processed fruit (MPF) are products that have to maintain their quality similar to those of fresh ones. Being metabolic active tissues, they show physical and physiological response to minimal processing (wounding), that negatively influence their shelf-life. In the last decades, novel non-...
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| Format: | Doctoral Thesis |
| Language: | en |
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Alma Mater Studiorum - Università di Bologna
2016
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| Online Access: | http://amsdottorato.unibo.it/7633/ |