Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives
Author:
Affiliation:
1. School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
2. Research Center for Biodiversity and Sustainable Environments (CIBAS), Universidad Católica de la Santísima Concepción, Concepción, Chile
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1175416
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