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Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties

✍ Scribed by Ye SONG; Yu-xin YAO; Heng ZHAI; Yuan-peng DU; Feng CHEN; WEI Shu-wei

Book ID: 118650541
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 527 KB
Volume: 6
Category: Article
ISSN: 1671-2927
DOI: 10.1016/s1671-2927(07)60089-3

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