TY  - JOUR 
T1  - Biochemical changes and color properties of fresh-cut green bean
                            (<b><i>Phaseolus vulgaris </i>L. cv.gina</b>) treated
                    with calcium chloride during storage
JO  - Food Science and Technology
A1  - Kasim, Rezzan
A1  - Kasim, Mehmet Ufuk
SN  - 0101-2061
UL  - 10.1590/1678-457X.6523
VL  - 35 
Y1  - 2015
PB  - Brazil 
ER  -