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