Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

Bioactive compounds and quality attributes of fresh-cut strawberries exposed to controlled atmospheres with high oxygen (70–90 kPa) and carbon dioxide (0–20 kPa) compared to storage in air and in low oxygen plus carbon dioxide (5 kPa O2 - 5 kPa CO2) atmosphere were studied using a kinetic approach....

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