Erdinç BAL
Maintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Acid
Maintenance of Physicochemical Qualities of Nectarine Fruits During Cold Storage Using Ultrasonic Treatment with Salicylic Acid
Selcuk Journal of Agriculture and Food Sciences
2020-Cilt: 34 Sayı: 1
70-77
Nectarine,
Ultrasonic,
Salicylic acid,
Biochemical compound,
Chilling injury
65
106