COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT
- 1 June 1994
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 17 (3), 221-229
- https://doi.org/10.1111/j.1745-4557.1994.tb00145.x
Abstract
No abstract availableKeywords
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