Combined Effects in Preventing Enzymatic Browning Reactions in Minimally Processed Fruit
Year: 1994
Type: article
Source: Journal of Food Quality
Authors: M. C. NICOLI, M. ANESE, C. SEVERINI
Institutions: University of Udine, University of Bologna
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2055463258