Activity of enzymes associated with the enzymatic browning of minimally processed potatoes
Author:
Affiliation:
1. Universidade de São Paulo, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v54n5/a16v54n5.pdf
Reference33 articles.
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4. Differences among spanish and latin-american banana cultivars: morphological, chemical and sensory characteristics;Cano M.P.;Food Chem.,1997
5. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage;Cantos E.;J. Agric. and Food Chem.,2001
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