Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
AYÓN-REYNA, Lidia Elena, AYÓN-REYNA, Lourdes Guadalupe, LÓPEZ-LÓPEZ, Martha Edith, LÓPEZ-ANGULO, Gabriela, PINEDA-HIDALGO, Karen Virginia, ZAZUETA-NIEBLA, Jorge Aurelio, VEGA-GARCÍA, Misael OdínLangue:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.21117
Date:
May, 2019
Fichier:
PDF, 1.65 MB
english, 2019