The prevention of browning during drying by the cold dipping treatment of sultana grapes
- 1 December 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (12) , 864-869
- https://doi.org/10.1002/jsfa.2740151209
Abstract
No abstract availableKeywords
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- PROPERTIES OF THE OXIDIZING ENZYMES OF CERTAIN VINIFERA GRAPES 1Journal of Food Science, 1940