Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

标题
Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 125, Issue 1, Pages 128-132
出版商
Elsevier BV
发表日期
2010-09-01
DOI
10.1016/j.foodchem.2010.08.048

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