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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

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Keywords
Carbon dioxide, Yeasts, Oxygen, Fresh-cut pineapple, Volatile organic compounds, Modified atmosphere packaging, TUBE-MASS-SPECTROMETRY, ANANAS-COMOSUS, SHELF-LIFE, SACCHAROMYCES-CEREVISIAE, SUPERATMOSPHERIC OXYGEN, VOLATILE COMPOUNDS, AROMA COMPOUNDS, METABOLITE PRODUCTION, GROWTH, YEAST

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Citation

Please use this url to cite or link to this publication:

MLA
Zhang, Baoyu, Simbarashe Samapundo, Vasileios Pothakos, et al. “Effect of Atmospheres Combining High Oxygen and Carbon Dioxide Levels on Microbial Spoilage and Sensory Quality of Fresh-cut Pineapple.” POSTHARVEST BIOLOGY AND TECHNOLOGY 86 (2013): 73–84. Print.
APA
Zhang, Baoyu, Samapundo, S., Pothakos, V., de Baenst, I., Surengil, G., Noseda, B., & Devlieghere, F. (2013). Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple. POSTHARVEST BIOLOGY AND TECHNOLOGY, 86, 73–84.
Chicago author-date
Zhang, Baoyu, Simbarashe Samapundo, Vasileios Pothakos, Ilse de Baenst, Goknur Surengil, Bert Noseda, and Frank Devlieghere. 2013. “Effect of Atmospheres Combining High Oxygen and Carbon Dioxide Levels on Microbial Spoilage and Sensory Quality of Fresh-cut Pineapple.” Postharvest Biology and Technology 86: 73–84.
Chicago author-date (all authors)
Zhang, Baoyu, Simbarashe Samapundo, Vasileios Pothakos, Ilse de Baenst, Goknur Surengil, Bert Noseda, and Frank Devlieghere. 2013. “Effect of Atmospheres Combining High Oxygen and Carbon Dioxide Levels on Microbial Spoilage and Sensory Quality of Fresh-cut Pineapple.” Postharvest Biology and Technology 86: 73–84.
Vancouver
1.
Zhang B, Samapundo S, Pothakos V, de Baenst I, Surengil G, Noseda B, et al. Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple. POSTHARVEST BIOLOGY AND TECHNOLOGY. 2013;86:73–84.
IEEE
[1]
B. Zhang et al., “Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple,” POSTHARVEST BIOLOGY AND TECHNOLOGY, vol. 86, pp. 73–84, 2013.
@article{4182838,
  author       = {{Zhang, Baoyu and Samapundo, Simbarashe and Pothakos, Vasileios and de Baenst, Ilse and Surengil, Goknur and Noseda, Bert and Devlieghere, Frank}},
  issn         = {{0925-5214}},
  journal      = {{POSTHARVEST BIOLOGY AND TECHNOLOGY}},
  keywords     = {{Carbon dioxide,Yeasts,Oxygen,Fresh-cut pineapple,Volatile organic compounds,Modified atmosphere packaging,TUBE-MASS-SPECTROMETRY,ANANAS-COMOSUS,SHELF-LIFE,SACCHAROMYCES-CEREVISIAE,SUPERATMOSPHERIC OXYGEN,VOLATILE COMPOUNDS,AROMA COMPOUNDS,METABOLITE PRODUCTION,GROWTH,YEAST}},
  language     = {{eng}},
  pages        = {{73--84}},
  title        = {{Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple}},
  url          = {{http://dx.doi.org/10.1016/j.postharvbio.2013.06.019}},
  volume       = {{86}},
  year         = {{2013}},
}

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