Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: a combined electrochemical and mass-spectrometry analysis approach
Antonio Barberis, Angela Fadda(University of Bristol), Ylenia Spissu(University of Sassari), Pier Andrea Serra(University of Sassari), Antonio Logrieco(Institute of Sciences of Food Production), G D'Hallewin(Institute of Sciences of Food Production), Emanuela Azara(National Research Council), Maria Cefola(Institute of Sciences of Food Production), Bernardo Pace(Institute of Sciences of Food Production)
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