SUSCEPTIBILITY OF BELL PEPPER MICROSOMES TO PEROXIDATIVE CHALLENGE AT DIFFERENT TEMPERATURES

Authors:
Darlene M. Cowart Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Marilyn C. Erickson Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Robert L. Shewfelt Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Article Category:
Research Article
Online Publication Date:
May 1993
Page(s):
520a–520
Volume/Issue:
Volume 28: Issue 5
DOI:
https://doi.org/10.21273/HORTSCI.28.5.520a
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Published print:
01 May 1993
Published print:
01 May 1993
Published print:
01 May 1993
Darlene M. Cowart Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Marilyn C. Erickson Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Robert L. Shewfelt Food Safety and Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, University of Georgia, Griffin, Georgia 30223

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Cover HortScience
HortScience
Issue Date:
01 May 1993
Online ISSN:
2327-9834
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