Browning in Freeze-Dried Fruits, Effect of Moisture Content of Freeze-Dried Peaches and Bananas on Changes during Storage Related to Oxidative and Carbonyl-Amine Browning
- 1 March 1966
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 14 (2) , 170-176
- https://doi.org/10.1021/jf60144a021
Abstract
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