Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree
- 31 October 1998
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 31 (8), 549-556
- https://doi.org/10.1016/s0963-9969(99)00028-9
Abstract
No abstract availableKeywords
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