The Effects of Hot and Cold Water Treatment on Quality Parameters and Enzymatic Activity in Chestnut
This study was carried out in order to limit the biochemical and enzymatic changes occurred after harvested in a variety of (Castanea sativa Mill. cv. 'Sarıaşlama') chestnuts to prolong the stored period by reduce the loss of quality. Before samples were stored, hot (46±2 °C, 45 minutes) and cold wa...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Ankara University
2018-09-01
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| Seri Bilgileri: | Journal of Agricultural Sciences |
| Konular: | |
| Online Erişim: | https://dergipark.org.tr/tr/download/article-file/529496 |
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