Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning
Romani, Viviane Patrícia, Hernández, Carlos Prentice, Martins, Vilásia GuimarãesVolume:
15
Language:
english
Journal:
Food Packaging and Shelf Life
DOI:
10.1016/j.fpsl.2018.01.003
Date:
March, 2018
File:
PDF, 1.25 MB
english, 2018