Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres-Reference-Cited by-同舟云学术

Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres

Published:2009-06 Issue:4 Volume:114 Page:1433-1437
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chung Hun-Sik,Moon Kwang-Deog

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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4. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;Journal of Agriculture Food Chemistry,2002

5. Cantwell, M. (1992). Minimally processed fruits and vegetables. In A. A. Kader (Ed.), Postharvest technology of horticultural crops (pp. 277–281). Davis, USA: University of California, Publication 3311.

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