Effect of cut-type on quality of minimally processed papaya

Journal of the Science of Food and Agriculture

Volumn 88, Issue 12, 2008, Pages 2050-2060

  Argañosa, A Carla S J ^a   Raposo, M Filomena J ^a   Teixeira, Paula C M ^a   Morais, Alcina M M B ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Cut type; Firmness; Microbiology; Papaya; Sensory analysis; Vitamin C

Indexed keywords

CARICA PAPAYA;

EID: 51349102287     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3309     Document Type: Article

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