PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SELECTED MICHIGAN SWEET CHERRY (Prunus avium L.) CULTIVARS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1993.tb00121.x/fullpdf
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1. CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS
2. CHANGES IN NONVAOLATILE ACIDS OF CONCORD GRAPES DURING MATURATION
3. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
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