Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices-Reference-Cited by-同舟云学术

Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices

Published:2019-09 Issue:3 Volume:39 Page:531-537
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

AYÓN-REYNA Lidia Elena¹,AYÓN-REYNA Lourdes Guadalupe¹,LÓPEZ-LÓPEZ Martha Edith¹,LÓPEZ-ANGULO Gabriela¹,PINEDA-HIDALGO Karen Virginia¹,ZAZUETA-NIEBLA Jorge Aurelio¹,VEGA-GARCÍA Misael Odín¹^ORCID

Affiliation:

1. Universidad Autónoma de Sinaloa, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst21117.pdf

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3. Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya;Ayón-Reyna L. E.;Journal of Food Science,2015

4. Química de los alimentos;Badui-Dergal S.,2012

5. Effect of pre-processing controlled atmosphere storage on the quality of fresh-cut Galia melons;Benedetti B. C.;International Journal of Food Science & Technology,2008

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