Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference22 articles.
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3. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel];Chaisakdanugull;Journal of Agricultural and Food Chemistry,2007
4. Crystalline rheological and thermal properties of konjac glucomannan;Dave;Polymer,1998
5. Food browning and its prevention: an overview;Friedman;Journal of Agricultural and Food Chemistry,1996
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