Influence of variety, maturity, processing and storage on the phenolic composition of pear juice
- 1 March 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (3), 817-824
- https://doi.org/10.1021/jf00093a049
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Cysteine as an Inhibitor of Browning in Pear Juice ConcentrateJournal of Food Science, 1983
- Polyphenol oxidases in plantsPhytochemistry, 1979