Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment

Published 2011 View Full Article

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Title
Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 3, Pages 463-468
Publisher
Wiley
Online
2011-02-26
DOI
10.1111/j.1365-2621.2010.02466.x

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