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Volumn 114, Issue 1, 2009, Pages 174-179

Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid

Author keywords

Enzymatic browning; Fresh cut peach; Nitric oxide; Phenolic metabolism

Indexed keywords


EID: 58149503984     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.036     Document Type: Article
Times cited : (133)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.