Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase

AuthID
 P-00W-XD8
2
Author(s)
Sulaiman, A
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 13, Páginas: 1942 (12)
Indexing
Wos®
Scopus®
Crossref®12
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35804757
SCOPUS: 2-s2.0-85133648073
Wos: WOS:000823897800001
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