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Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce
Landi, Marco, Degl'Innocenti, Elena, Guglielminetti, Lorenzo, Guidi, LuciaVolume:
93
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.5969
Date:
June, 2013
File:
PDF, 120 KB
english, 2013