| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540050 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠High PPO and POD activities led to browning in water caltrop. ⺠Enzymatic browning is responsible for discolouration of caltrop. ⺠Food quality of light-coloured surface can be preserved during postharvest.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jhih-Ying Ciou, Hsin-Hung Lin, Po-Yuan Chiang, Chiun-C. Wang, Albert Linton Charles,