Influence of Cultivar, Maturity Stage, and Storage Conditions on Phenolic Composition and Enzymic Browning of Pear Fruits
- 1 May 1995
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 43 (5) , 1132-1137
- https://doi.org/10.1021/jf00053a004
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Identification of Some Phenolics in Pear FruitJournal of Agricultural and Food Chemistry, 1994
- Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at MaturityJournal of Food Science, 1992