Publisher
Springer Science and Business Media LLC
Reference37 articles.
1. Alipoorfard F, Jouki M, Tavakolipour H (2020) Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices. J Food Sci Technol 9:3165–3175. https://doi.org/10.1007/s13197-020-04265-0
2. APADA (2020) Pineapple. APEDA Agri exchange. http://apeda.in/agriexchange Accessed 31 December 2020
3. Arsha A (2019) Enzyme modified egg white powder. M. Sc. Dissertation, CSIR-Central Food Technological Research Institute, Mysuru, India
4. Arshad ZI, Amid A, Yusof F, Jaswir I, Ahmad K, Loke SP (2014) Bromelain: an overview of industrial application and purification strategies. Appl Microbiol Biotechnol 98:7283–7297. https://doi.org/10.1007/s00253-014-5889-y
5. Arts MJTJ, Dallinga JS, Voss HP, Haenen GRMM, Bast A (2004) A new approach to assess the total antioxidant capacity using the TEAC assay. Food Chem 88:567–570. https://doi.org/10.1016/j.foodchem.2004.02.008
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献