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CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER

✍ Scribed by CLEBER F. CAMPOS; PAULO EDUARDO A. SOUZA; J. VIRGÍLIO COELHO; M. BEATRIZ A. GLÓRIA

Book ID: 111340106
Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 515 KB
Volume: 20
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.1996.tb00761.x

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