Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh‐Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid
Year: 2008
Type: article
Source: Journal of Food Science
Institution: Universitat de Lleida
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Generalitat de Catalunya
OpenAlex ID: W1975379596