The beneficial effect of citric and ascorbic acid on the phenolic browning reaction in stored artichoke (Cynara scolymus L.) heads
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 33 (2) , 93-106
- https://doi.org/10.1016/0308-8146(89)90112-x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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