Optimisation of O2 and CO2 concentrations to retain quality and prolong shelf life of ‘shelly’ mango fruit using a simplex lattice mixture design
Keyword(s):
2018 ◽
Vol 10
(4)
◽
pp. 389-398
◽
2016 ◽
Vol 24
(4)
◽
pp. 535-542
◽
Keyword(s):
2016 ◽
Vol 69
◽
pp. 598-608
◽
Keyword(s):
2020 ◽
Vol 4
(1)
◽
pp. 66-70
2013 ◽
Vol 7
(4)
◽
pp. 761-773
◽
2018 ◽
Vol 4
(1)
◽
pp. 1443381
◽
2015 ◽
Vol 46
(1)
◽
pp. 1-12
◽