Physicochemical, sensory, and nutritional quality of fresh-cut "Rojo Brillante" persimmon affected by maturity stage and antibrowning agents
© The Author(s) 2016.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 7 vom: 09. Okt., Seite 574-586 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2016
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Antibrowning agents carotenoids minimally processed radical scavenging activity total phenolic content total vitamin C Food Additives Micronutrients Phenols plus... |