Enzymic browning in green olives and its prevention
- 1 April 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (4) , 398-402
- https://doi.org/10.1002/jsfa.2740290415
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Olive catechol oxidase - changes during fruit developmentJournal of the Science of Food and Agriculture, 1977
- Catechol oxidase from green olives: Properties and partial purificationPhytochemistry, 1977