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Water status and quality improvement in high-CO2 treated table grapes

Oscar Goñi1, Carlos Fernandez-Caballero1, María T Sanchez-Ballesta1

  • 1Departamento de Caracterización, Calidad y Seguridad ICTAN-CSIC, José Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
DSCHigh CO(2)Low temperatureMicrostructureTable grape tissuesThawing processUnfreezable water content

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