Softening of Canned Apricots: A Chelation Hypothesis
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1) , 86-89
- https://doi.org/10.1111/j.1365-2621.1989.tb08574.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- An Improved Sample Preparation Procedure for the Analysis of Major Organic Components in Grape Must and Wine by High Performance Liquid ChromatographyAmerican Journal of Enology and Viticulture, 1984
- Calcium and Oxalate Ions Effect on the Texture of Canned ApricotsJournal of Food Science, 1968