Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage
Version of Record online: 28 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 727–734, April 2013
How to Cite
Li, L., Li, X., Wang, A., Jiang, Y. and Ban, Z. (2013), Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage. International Journal of Food Science & Technology, 48: 727–734. doi: 10.1111/ijfs.12020
- Issue online: 11 MAR 2013
- Version of Record online: 28 NOV 2012
- Manuscript Accepted: 16 SEP 2012
- Manuscript Received: 8 JUN 2012
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