IdézéskapcsolatLin Y. Study on Discoloration Dynamic Characteristics of Apple Slices after High Pressure Treatment. (2012) Megjelent: 2012 ASABE Annual International Meeting

Közlemény:
Dalmadi I. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. (2006) JOURNAL OF FOOD BIOCHEMISTRY 0145-8884 30 56-76
Kapcsolódó cikk:
Lin Y. Study on Discoloration Dynamic Characteristics of Apple Slices after High Pressure Treatment. (2012) Megjelent: 2012 ASABE Annual International Meeting
Független: Igen
2020-11-24 18:23