Peach producdtion - Open Access .click

Results 1 to 10 of about 23 (21)

EDIS, 2017
For many years peach orchards were limited to geographic areas with an adequate number of hours below 45 degrees Fahrenheit, during the colder months, also known as “Chill hours” (University of Florida, Institute of Food and Agricultural Sciences, 2017).
Joy N. Rumble, Kara Harders, Kathryn Stofer +2 more
doaj +5 more sources

Some of the next articles are maybe not open access.

Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins

Food Chemistry, 2023
Wenhan Kang, Jiukai Zhang
exaly

Geographical authentication of peach in China based on stable isotope combined with multielement analysis of peach juice

Food Control, 2021
Qiusheng Chen
exaly

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( Prunus cerasus L. Batsch) vinegar during the fermentation process

Journal of Food Biochemistry, 2022
Caglar Gökırmaklı, Nilgün Özdemir, Nilgün Budak +2 more
exaly

Development of microsatellite markers in peach [Prunus persica (L.) Batsch] and their use in genetic diversity analysis in peach and sweet cherry (Prunus avium L.)

Theoretical and Applied Genetics, 2002
Père Arus, F Laigret, A Zanetto
exaly

Peach variety identification using near-infrared diffuse reflectance spectroscopy

Computers and Electronics in Agriculture, 2016
Liang Shang, Wenchuan Guo, Dayang Liu
exaly

Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism