Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

Autoria(s): Jiang YM; Fu JR
Data(s)

1998
Identificador

http://ir.scbg.ac.cn/handle/344003/4889

http://www.irgrid.ac.cn/handle/1471x/17046
Fonte

Jiang YM； Fu JR .Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid,Food Chemistry ,1998,62(1):49-52
Tipo

期刊论文
Acesso ao item digital