Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/42964
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dc.contributor.authorVettraino, Anna Mariait
dc.contributor.authorBianchini, Leonardoit
dc.contributor.authorCaradonna, Valentinait
dc.contributor.authorForniti, Robertoit
dc.contributor.authorGoffi, Valentinait
dc.contributor.authorZambelli, Martait
dc.contributor.authorTesta, Antoninoit
dc.contributor.authorVinciguerra, Vittorioit
dc.contributor.authorBotondi, Rinaldoit
dc.date.accessioned2021-02-22T19:19:09Z-
dc.date.available2021-02-22T19:19:09Z-
dc.date.issued2019it
dc.identifier.issn0022-5142it
dc.identifier.urihttp://hdl.handle.net/2067/42964-
dc.description.abstractChestnuts are gluten-free, low-fat, cholesterol-free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O3 ) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts.it
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.titleOzone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut qualityit
dc.typearticle*
dc.identifier.doi10.1002/jsfa.9883it
dc.identifier.pmid31226223it
dc.identifier.scopus2-s2.0-85072154599it
dc.identifier.urlhttps://dspace.unitus.it/handle/2067/42803it
dc.relation.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREit
dc.relation.firstpage6060-6065it
dc.relation.lastpage6065it
dc.relation.volume99it
dc.relation.issue13it
dc.type.miur262*
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextrestricted-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn0022-5142-
crisitem.journal.anceE094743-
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