CHANGES IN APPLE POLYPHENOLOXIDASE AND POLYPHENOL CONCENTRATIONS IN RELATION TO DEGREE OF BROWNING

被引：399

作者：

COSETENG, MY

LEE, CY

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14257.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：985 / 989

页数：5

共 19 条

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