Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent

Journal of Food Science

Volumn 58, Issue 4, 1993, Pages 797-800

  MONSALVE‐GONZALEZ, ADELMO ^a,b   BARBOSA‐CÁNOVAS, GUSTAVO V ^a,b   CAVALIERI, RALPH P ^a,b   McEVILY, ARTHUR J ^a,b   IYENGAR, RHADA ^a,b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Opta Food Ingredients Inc ^*  (United States)

Author keywords

4 hexylresorcinol; apples; browning; storage temperatures

Indexed keywords

EID: 0001146337     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb09361.x     Document Type: Article

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