Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Published 2008 View Full Article

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Title
Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 113, Issue 1, Pages 92-95
Publisher
Elsevier BV
Online
2008-07-18
DOI
10.1016/j.foodchem.2008.07.027

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