Evaluation of different oxigen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.

CELSO LUIZ MORETTI, CNPH; ALESSANDRA L. ARAUJO, UNIVERSIDADE DE BRASÍLIA; WALDIR APARECIDA MAROUELLI, CNPH; WASHINGTON LUIZ CARVALHO E SILVA, CNPH.2026-07-07http://hdl.handle.net/123456789/453189openAccessCouve de folhasAtmosfera modificadaBrassica Oleracea AcephalaClorofilaDióxido de CarbonoNitrogênioOxigênioPós-ColheitaQualidadeVida de PrateleiraVitamina CEvaluation of different oxigen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.Artigo de periódico