Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (1) , 1-7
- https://doi.org/10.1016/0308-8146(94)90083-3
Abstract
No abstract availableKeywords
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