Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning

出版年份 2017 全文链接

标题

作者

关键词

Phenolic content, Enzymatic activity, Enzymatic browning, Fresh-cut fruit, Apple pomace

出版物

Volume 82, Issue -, Pages 23-31

出版商

Elsevier BV

发表日期

2017-04-08

DOI

10.1016/j.lwt.2017.04.017

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