Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

✍ Scribed by Ghidelli, Christian; Rojas-Argudo, Cristina; Mateos, Milagros; Pérez-Gago, María B.

• Book ID: 121469668
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 574 KB
• Volume: 86
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2013.07.034