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High light intensity at End-Of-Production improves the nutritional value of basil but does not affect postharvest chilling tolerance.
Larsen, Dorthe H; Li, Hua; van de Peppel, Arjen C; Nicole, Celine C S; Marcelis, Leo F M; Woltering, Ernst J.
Afiliação
  • Larsen DH; Horticulture and Product Physiology Group, Wageningen University and Research, P.O. Box 16 6700AA, Wageningen, the Netherlands.
  • Li H; Horticulture and Product Physiology Group, Wageningen University and Research, P.O. Box 16 6700AA, Wageningen, the Netherlands.
  • van de Peppel AC; Horticulture and Product Physiology Group, Wageningen University and Research, P.O. Box 16 6700AA, Wageningen, the Netherlands.
  • Nicole CCS; Signify Research Laboratories, Eindhoven, the Netherlands.
  • Marcelis LFM; Horticulture and Product Physiology Group, Wageningen University and Research, P.O. Box 16 6700AA, Wageningen, the Netherlands.
  • Woltering EJ; Horticulture and Product Physiology Group, Wageningen University and Research, P.O. Box 16 6700AA, Wageningen, the Netherlands; Food & Biobased Research, P.O. Box 17 6700AA, Wageningen University and Research, Wageningen, the Netherlands. Electronic address: ernst.woltering@wur.nl.
Food Chem ; 369: 130913, 2022 Feb 01.
Article em En | MEDLINE | ID: mdl-34481404
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ocimum basilicum Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ocimum basilicum Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article