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Mele MA, Islam MZ, Baek JP, et al. Quality, storability, and essential oil content of . J Food Sci Technol. 2017;54(3):743-750doi: 10.1007/s13197-017-2514-y.
Mele, M. A., Islam, M. Z., Baek, J. P., & Kang, H. M. (2017). Quality, storability, and essential oil content of . Journal of food science and technology, 54(3), 743-750. https://doi.org/10.1007/s13197-017-2514-y
Mele, M A, et al. "Quality, storability, and essential oil content of ." Journal of food science and technology vol. 54,3 (2017): 743-750. doi: https://doi.org/10.1007/s13197-017-2514-y
Mele MA, Islam MZ, Baek JP, Kang HM. Quality, storability, and essential oil content of . J Food Sci Technol. 2017 Mar;54(3):743-750. doi: 10.1007/s13197-017-2514-y. Epub 2017 Feb 16. PMID: 28298688; PMCID: PMC5334233.
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J Food Sci Technol. 2017 Mar;54(3):743-750. doi: 10.1007/s13197-017-2514-y. Epub 2017 Feb 16.

Quality, storability, and essential oil content of .

Journal of food science and technology

M A Mele, M Z Islam, J P Baek, H M Kang

Affiliations

  1. Department of Horticulture, Kangwon National University, Chuncheon, 24341 Korea.
  2. Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon, 24341 Korea.
  3. Department of Converged and Integrated Agri-Industry Science, Catholic Sangji College, Andong, 36686 Korea.

PMID: 28298688 PMCID: PMC5334233 DOI: 10.1007/s13197-017-2514-y

Abstract

Modified atmosphere packaging (MAP) enhanced the quality and storability of

Keywords: Antioxidant; Chlorophyll; Visual quality; Vitamin C

References

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