INHIBITION OF ENZYMATIC BROWNING IN APPLE PRODUCTS BY 4-HEXYLRESORCINOL

Authors
MONSALVEGONZALEZ A BARBOSACANOVAS GV MCEVILY AJ IYENGAR R
Citation
A. Monsalvegonzalez et al., INHIBITION OF ENZYMATIC BROWNING IN APPLE PRODUCTS BY 4-HEXYLRESORCINOL, Food technology, 49(4), 1995, pp. 110
Citations number
43
Categorie Soggetti
Food Science & Tenology
Journal title
Food technology → ACNP
ISSN journal
00156639
Volume
49
Issue
4
Year of publication
1995
Database
ISI
SICI code
0015-6639(1995)49:4<110:IOEBIA>2.0.ZU;2-0