Effects of ethanol combined with ascorbic acid and...

Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam

Gao, Jia, Zhu, Yongqing, Luo, Fangyao
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.647
Date:
April, 2018
File:
PDF, 696 KB
english, 2018
Conversion to is in progress
Conversion to is failed