Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (Cv. Zhonghuashoutao) during refrigerated storage

✍ Scribed by Kang Ruoyi; Yu Zhifang; Lu Zhaoxin

• Book ID: 116487917
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 153 KB
• Volume: 38
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2004.09.015