INHIBITION OF SURFACE BROWNING, CUT AVOCADO
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01032.x/fullpdf
Reference31 articles.
1. The control of polyphenol oxidase activity in fruits and vegetables
2. HEAT-INDUCED OFF-FLAVOR IN AVOCADO FLESH
3. Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados
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