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Ionization of Fruits and Vegetables for Fresh Consumption

Effect on Detoxificant Enzymatic Systems and the Lipid Fraction

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Production Practices and Quality Assessment of Food Crops

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Authors and Affiliations

  1. Centro de Edafologia y Biologia Aplicada del Segura, CSIC, Campus de Espinardo, Murcia, Spain, Apt. 4195

    J. R. Martinez-Solano, P. Sanchez-Bel, E. Olmos, E. Hellin & F. Romojaro

  2. Escuela Politécnica Superior, Universidad Miguel Hernandez, Ctra. Beniel km 3.2, Orihuela, Alicante, Spain

    M. C. Martinez-Madrid

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  1. J. R. Martinez-Solano
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  2. P. Sanchez-Bel
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  3. E. Olmos
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  4. E. Hellin
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  1. World Food Ltd., Helsinki, Finland

    Ramdane Dris

  2. FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

    Shri Mohan Jain

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Martinez-Solano, J.R., Sanchez-Bel, P., Olmos, E., Hellin, E., Romojaro, F., Martinez-Madrid, M.C. (2004). Ionization of Fruits and Vegetables for Fresh Consumption. In: Dris, R., Jain, S.M. (eds) Production Practices and Quality Assessment of Food Crops. Springer, Dordrecht. https://doi.org/10.1007/1-4020-2535-1_4

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