ENZYMATIC BROWNING OF PEACHES - EFFECT OF GIBBERELLIC-ACID AND ETHEPHON ON PHENOLIC-COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY

被引：15

作者：

PAULSON, AT ^{[1
]}

VANDERSTOEP, J ^{[1
]}

PORRITT, SW ^{[1
]}

机构：

[1] AGR CANADA,SUMMERLAND RES STN,SUMMERLAND V0H 1Z0,BC,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02610.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：341 / &

共 33 条

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