Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing-Reference-Cited by-同舟云学术

Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing

Published:2016-09-27 Issue:40 Volume:64 Page:7606-7614
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Techakanon Chukwan¹,Gradziel Thomas M.,Barrett Diane M.

Affiliation:

1. Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand

Funder

Ministry of Science and Technology of Thailand

Prince of Songkla University

Royal Thai Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01879

Reference51 articles.

1. Changes in colour during high pressure processing of fruits and vegetables

2. Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

3. Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

4. 1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

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