Short-term pretreatment with high CO2 alters organic acids and improves cherry tomato quality during storage
Crossref DOI link: https://doi.org/10.1007/s13580-017-0198-x
Published Online: 2017-04-19
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sangwanangkul, Peerapong
Bae, Yeoung-Seuk
Lee, Jung-Soo
Choi, Hyun-Jin
Choi, Ji-Weon
Park, Me-Hea
License valid from 2017-04-01