Inhibition of browning on the surface of peach slices by...

Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid

Zhu Li-Qin, Zhou Jie, Zhu Shu-Hua, Guo Lai-Hui
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Volume:
114
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2008.09.036
File:
PDF, 1.06 MB
english, 2009
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