The Impact of the Ozonation Process on the Content Of Bioactive Compounds in Zucchini Fruits and the Concentration of Selected Gases During Their Storage
Authors
Miłosz Zardzewiały
Department of Food and Agriculture Production Engineering, University of Rzeszow, Poland
Oskar Basara
Department of Food and Agriculture Production Engineering, University of Rzeszow, Poland
Doctoral School of the University of Rzeszów, University of Rzeszów, Poland
Justyna Belcar
Department of Food and Agriculture Production Engineering, University of Rzeszow, Poland
Doctoral School of the University of Rzeszów, University of Rzeszów, Poland
Maciej Balawejder
Department of Chemistry and Food Toxicology, University of Rzeszow, Poland
Józef Gorzelany
Department of Food and Agriculture Production Engineering, University of Rzeszow, Poland
Language: English
Page range: 235 - 252
Submitted on: Sep 15, 2024
Accepted on: Jan 10, 2025
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2025 Miłosz Zardzewiały, Oskar Basara, Justyna Belcar, Maciej Balawejder, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.