ASCORBIC-ACID CITRIC-ACID COMBINATIONS IN THE PROCESSING OF FROZEN APPLE SLICES

被引：87

作者：

SANTERRE, CR

CASH, JN

VANNORMAN, DJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07823.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1713 / &

共 12 条

[1]

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[2]

BORENSTEIN B, 1965, FOOD TECH, V11, P115

[3]

DRAKE SR, 1986, J FOOD QUALITY, V9, P21

[4] EFFECT OF ASCORBIC ACID ON POLYPHENOL OXIDASE [J].

INGRAHAM, LL .

[5]

LANGDON TT, 1987, FOOD TECHNOL-CHICAGO, V41, P64

[6]

LUH BS, 1975, COMMERCIAL FRUIT PRO, P266

PONTING, JD ;

WATTERS, G ;

JACKSON, R .

[8]

PONTING JD, 1948, ARCH BIOCHEM, V19, P47

[9]

POWERS MJ, 1958, FOOD TECHNOL, V8, P417

ROESSLER, EB ;

PANGBORN, RM ;

SIDEL, JL ;

STONE, H .