Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon
- 18 September 2012
- journal article
- research article
- Published by Springer Science and Business Media LLC in Food and Bioprocess Technology
- Vol. 6 (11), 3038-3046
- https://doi.org/10.1007/s11947-012-0959-6
Abstract
No abstract availableKeywords
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