Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. ‘Brazil’) fruit during storage

✍ Scribed by Huang, Hua; Zhu, Qinqin; Zhang, Zhengke; Yang, Bao; Duan, Xuewu; Jiang, Yueming

• Book ID: 121090678
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 731 KB
• Volume: 160
• Category: Article
• ISSN: 0304-4238
• DOI: 10.1016/j.scienta.2013.05.041