| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4369914 | International Journal of Food Microbiology | 2006 | 9 Pages |
Abstract
Strawberries packaged in modified atmosphere conditions showed a different quality pattern due to the effect of decreased O2-concentrations on both microbiological and physiological processes. This paper demonstrates that also microbiological processes on strawberries should be considered as they could play an important role in the sensorial quality when interacting with physiological processes.
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Authors
P. Ragaert, F. Devlieghere, S. Loos, J. Dewulf, H. Van Langenhove, I. Foubert, P.A. Vanrolleghem, J. Debevere,