Inhibition of browning on fresh-cut pear wedges by natural compounds

Inhibition of browning on fresh-cut pear wedges by natural compounds

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Oms-Oliu, Gemma
Otros Autores:	Aguiló-Aguayo, Ingrid, Martín-Belloso, Olga
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. S216-224
Materias:	Alimentos Pera Alimentos procesados Oscurecimiento Color Alimentos mínimamente procesados Pardeamiento
Publicación relacionada:	Contenido en: Journal of food science

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