Publication | Closed Access
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree
144
Citations
16
References
1998
Year
Food ChemistryBiomanufacturingHigh Hydrostatic PressurePolyphenoloxidase ActivityEdible FilmEdible PackagingEnvironmental EngineeringColor ChangesFood ProcessingFood SafetyHealth Sciences
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