The membrane may be an important factor in browning of fresh-cut pear

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The membrane may be an important factor in browning of fresh-cut pear
Authors
Keywords
Fresh-cut, Browning, Membrane
Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 265-270
Publisher
Elsevier BV
Online
2017-03-10
DOI
10.1016/j.foodchem.2017.03.044

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.