TY  - JOUR 
AU  - Cardoso, Rossana V.C.
AU  - Fernandes, Ângela
AU  - Barreira, João C.M.
AU  - Verde, Sandra Cabo
AU  - Antonio, Amilcar L.
AU  - González Paramás, Ana María
AU  - Barros, Lillian Bouçada de
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/155365
AB  - [EN] Mushroom production and consumption is increasing, but high perishability still represents a major commercial drawback. Besides increasing the product shelf-life, conservation processes should be innocuous to consumers.
Therefore, the effects of...
KW  - Portobello mushrooms
KW  - Gamma irradiation
KW  - Electron beam irradiation
KW  - Chemical characterization Ergosterol
TI  - Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study
DO  - 10.1016/j.foodchem.2018.11.116
T2  - Food Chemistry
VL  - 278
M2  - 760
ER  -