Use of riboflavin to reduce decay and extend the shelf-life of fresh-cut sweet pepper
FM Pintos, María Laura Lemoine, Gustavo Esteban Gergoff Grozeff, Joaquín H. Hasperué, AR Vicente, LM Rodoni
Topics & Concepts
RiboflavinFood sciencePostharvestFood spoilageChemistryShelf lifePreservativePepperVitamin CPotassium sorbateAscorbic acidSugarHorticultureBiologyBacteriaGeneticsAgriculture Sustainability and Environmental ImpactEffects and risks of endocrine disrupting chemicalsFood Waste Reduction and Sustainability