Importance of pH on antibrowning activity of oxalic acid

Journal of Food Biochemistry

Volumn 33, Issue 4, 2009, Pages 522-534

  Yoruk, Ruhiye ^b   Marshall, Maurice R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 68849083492     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00235.x     Document Type: Article

References (16)

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