Work

Chemical Composition, Enzyme Activity and Effect of Enzyme Inactivation on Flavor Quality of Green Coconut Water

Year: 1996

Type: article

Source: Journal of Food Processing and Preservation

DOI: 10.1111/j.1745-4549.1996.tb00761.x

Authors: CLEBER F. CAMPOS, PAULO EDUARDO A. SOUZA, J. VIRGÍLIO COELHO, M. BEATRIZ A. GLÓRIA

Institution: Universidade Federal de Minas Gerais

Language: English

Topic: Coconut Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W2016982355

FWCI:

Cites: 10

Cited by: 146

Related to: 10