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Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices.
Ali, Sajid;Khan, Ahmad Sattar;Anjum, Muhammad Akbar;Nawaz, Aamir;Naz, Safina;Ejaz, Shaghef;Hussain,...
2019 Food chemistry DOI: S0308-8146(19)32199-... 284 views
2
efeito do cloreto de cálcio na qualidade de melancias minimamente processadas effect of calcium chloride on the quality of minimally processed watermelon
;Ana Carolina Almeida Miguel;João Ricardo Pecini Stein Dias;Marta Helena Fillet Spoto
2007 research on biomedical engineering DOI: 10.1590/S0102-053620... 186 views

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Food chemistry
ISSN: 1873-7072 1,065 views

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