Effect of anti-browning compounds on the quality of minimally processed avocados;Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados

Food Science and Technology International

Volumn 4, Issue 2, 1998, Pages 107-113

  Dorantes Alvarez, L ^a   Parada Dorantes, L ^b   Ortiz Moreno, A ^a   Santiago Pineda, T ^a   Chiralt Boix, A ^c   Barbosa Canovas G ^d  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^d WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

anti browning agents; avocado; browning; quality

Indexed keywords

EID: 0032346645     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400205     Document Type: Article

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