A Laboratory and Field Study of the Relationship Between Calcium Sources and Browning in Apple Juice
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1419-1421
- https://doi.org/10.1111/j.1365-2621.1984.tb12812.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Food Browning as a Polyphenol ReactionPublished by Elsevier ,1971
- Catechol oxidases, endogenous substrates and browning in developing applesJournal of the Science of Food and Agriculture, 1966
- Enzyme-Catalyzed Oxidative Browning of Fruit ProductsPublished by Elsevier ,1951