Preservation of apple slices using ascorbic acid and 4-hexylresorcinol;Preservación de rodaj as de manzana con ácido ascórbico y 4-hexilresorcinol

Food Science and Technology International

Volumn 2, Issue 5, 1996, Pages 315-321

  Luo, Y ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

4 hexylresorcinol; apples; ascorbic acid; browning; preservation

Indexed keywords

EID: 0040062408     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200505     Document Type: Article

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