The Role of Lipid Peroxidation in Storage Disorders of Fresh Fruits and Vegetables

Authors:
R.L. Shewfelt University of Georgia, Department of Food Science and Technology, Athens, GA 30602

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B.A. del Rosario University of Georgia, Department of Food Science and Technology, Athens, GA 30602

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Article Category:
Research Article
Online Publication Date:
Jul 2000
Page(s):
575–579
Volume/Issue:
Volume 35: Issue 4
DOI:
https://doi.org/10.21273/HORTSCI.35.4.575
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Received:
26 May 1999
Accepted:
10 Aug 1999
Published print:
01 Jul 2000
R.L. Shewfelt University of Georgia, Department of Food Science and Technology, Athens, GA 30602

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B.A. del Rosario University of Georgia, Department of Food Science and Technology, Athens, GA 30602

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Contributor Notes

To whom reprint requests should be addressed. Phone: 706-542-5136; fax: 706-542-1050; e-mail: shewfelt@arches.uga.edu
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Cover HortScience
HortScience
Issue Date:
01 Jul 2000
Online ISSN:
2327-9834
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