COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1994.tb00145.x/fullpdf
Reference20 articles.
1. Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli
2. STORAGE STABILITY of MINIMALLY PROCESSED FRUIT
3. Colorimetry — methodology and applications∗
4. CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE
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