Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

• Autores: F. Gardini, F. Patrignani, A. Gianotti, M.E. Guerzoni, N. Belletti, R. Lanciotti
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 3, 2004, págs. 201-208
• Idioma: inglés
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