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Polyphenoloxidase Activity and Browning in Fresh-Cut 'Rocha' Pear as Affected by Ph, Phenolic Substrates, and Antibrowning Additives

AuthID
P-008-ZAG

Author(s)

Gomes, MH

Vieira, T

Fundo, JF

Almeida, DPF

Document Type

Article

Year published

2014

Published

in POSTHARVEST BIOLOGY AND TECHNOLOGY, ISSN: 0925-5214

Volume: 91, Pages: 32-38 (7)

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Wos^®

Scopus^®

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Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.postharvbio.2013.12.013

Scopus: 2-s2.0-84892661449

Wos: WOS:000334094800004

Source Identifiers

ISSN: 0925-5214

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Polyphenoloxidase Activity and Browning in Fresh-Cut 'Rocha' Pear as Affected by Ph, Phenolic Substrates, and Antibrowning Additives

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Polyphenoloxidase Activity and Browning in Fresh-Cut 'Rocha' Pear as Affected by Ph, Phenolic Substrates, and Antibrowning Additives

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