Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)
出版年份 2015 全文链接
标题
Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)
作者
关键词
Yacon, Tartaric acid, Sensory quality, Enzymatic browning, Minimal processing, Modified atmosphere
出版物
Food and Bioprocess Technology
Volume 8, Issue 9, Pages 1982-1994
出版商
Springer Nature
发表日期
2015-07-04
DOI
10.1007/s11947-015-1558-0
参考文献
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