Changes in selected quality characteristics of minimally processed carambola (Averrhoa carambola L.) when treated with ascorbic acid

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 702-709

  Ding, Phebe ^a   Ahmad, Siti Hajar ^a   Ghazali, Hasanah Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Browning; Colour; Firmness; PPO activity; Sensory attributes

Indexed keywords

AVERRHOA CARAMBOLA;

EID: 33847743052     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2772     Document Type: Article

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