Article ID Journal Published Year Pages File Type
6378825 Postharvest Biology and Technology 2013 7 Pages PDF
Abstract
Effect of antioxidants on enzymatic browning of fresh-cut persimmon: in vitro (in extract and precipitate) and in vivo (in cut tissue) studies.
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Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
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