Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit

Autoria(s): Jiang YM; Li JR; Shi J
Data(s)

2008
Identificador

http://ir.scbg.ac.cn/handle/344003/541

http://www.irgrid.ac.cn/handle/1471x/14663
Fonte

Jiang YM； Li JR； Shi J .Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit,Journal of Food Science and Technology-Mysore,2008,45(1):75-77
Tipo

期刊论文
Acesso ao item digital