Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage

Published 2016 View Full Article

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Title
Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage
Authors
Keywords
Avocado, Microwave treatment, Polyphenoloxidase, Nutrition, Sensory, Storage
Journal
Innovative Food Science & Emerging Technologies
Volume 37, Issue -, Pages 61-67
Publisher
Elsevier BV
Online
2016-08-04
DOI
10.1016/j.ifset.2016.08.002

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