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A study of degradation kinetics regarding green peppers’ (Capsicum spp.) surface colour
Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products’ appearance, processing and acceptability. This attribute quality significantly influences the final decision to purchase food. This work was thus aimed at studying visual colour...
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| Publicado no: | Orinoquia |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad de Los Llanos
2014
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=89637907002 |
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