EVALUATION OF BROWNING POTENTIAL IN AVOCADO MESOCARP

被引：12

作者：

GOLAN, A

SADOVSKI, AY

KAHN, V

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV FOOD TECHNOL,BET DAGAN,ISRAEL

[2] HEBREW UNIV JERUSALEM,FAC AGR,FOOD SCI UNIT,REHOVOTH,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12622.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：853 / 855

页数：3

共 11 条

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[8] POLYPHENOL OXIDASE ACTIVITY AND BROWNING OF 3 AVOCADO VARIETIES [J].

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[9]

MAIER VP, 1960, FOOD TECHNOL-CHICAGO, V14, P139

[10] FOOD DISCOLORATION - ENZYMATIC BROWNING, REFLECTANCE MEASUREMENTS, AND EFFECT OF ADENOSINE TRIPHOSPHATE ON COLOR CHANGES INDUCED IN PLANT SLICES BY POLYPHENOL OXIDASE [J].

MAKOWER, RU ;

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