COMPARISON OF ERYTHORBIC AND ASCORBIC ACIDS AS INHIBITORS OF ENZYMATIC BROWNING IN APPLE

被引：60

作者：

SAPERS, GM

ZIOLKOWSKI, MA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05917.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1732 / &

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