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Synergy of 1-MCP and hypobaric treatments prevent fermented flavour and improve consumers' acceptability of 'Shughri' pear.
Ahmad, Ayaz; Hashmi, Majid S; Durrani, Yasser; Khan, Nazir Ahmad; Khan, Muhammad Rafiullah; Siddiqi, Muhammad Zubair; Riaz, Aysha; Alam, Mehboob; Rahman, Wasif Ur.
Afiliação
  • Ahmad A; Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
  • Hashmi MS; Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
  • Durrani Y; Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
  • Khan NA; Department of Animal Nutrition, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
  • Khan MR; Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Khanpur Road, Peshawar, Pakistan.
  • Siddiqi MZ; Department of Biotechnology, Hankyong National University, 327 Jungang-ro, Anseong-si, Gyeonggi-do 17579 Republic of Korea.
  • Riaz A; Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
  • Alam M; Department of Horticulture, The University of Agriculture Peshawar-Pakistan, Mang, Haripur, Pakistan.
  • Rahman WU; Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan.
J Food Sci Technol ; 60(1): 200-210, 2023 Jan.
Article em En | MEDLINE | ID: mdl-36618031
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2023 Tipo de documento: Article