Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction
Article first published online: 10 OCT 2007
Journal of Food Science
Volume 72, Issue 8, pages C422–C429, October 2007
How to Cite
Arias, E., González, J., Oria, R. and Lopez-Buesa, P. (2007), Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction. Journal of Food Science, 72: C422–C429. doi: 10.1111/j.1750-3841.2007.00484.x
- Issue published online: 10 OCT 2007
- Article first published online: 10 OCT 2007
- MS 20070178 Submitted 3/11/2007, Accepted 6/23/2007
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