Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)

Published 2013 View Full Article

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Title
Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 105-114
Publisher
Elsevier BV
Online
2013-02-09
DOI
10.1016/j.foodchem.2013.01.074

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