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Changes in ascorbic acid and total phenolics contents assoc..:
AYÓN-REYNA, Lidia Elena
;
AYÓN-REYNA, Lourdes Guadalupe
;
LÓPEZ-LÓPEZ, Martha Edith
...
Food Science and Technology. 39 (2019) 3 - p. 531-537 , 2019
Link:
https://doi.org/10.1590/fst.21117
RT Journal T1
Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.21117&Exemplar=1&LAN=DE A1 AYÓN-REYNA, Lidia Elena A1 AYÓN-REYNA, Lourdes Guadalupe A1 LÓPEZ-LÓPEZ, Martha Edith A1 LÓPEZ-ANGULO, Gabriela A1 PINEDA-HIDALGO, Karen Virginia A1 ZAZUETA-NIEBLA, Jorge Aurelio A1 VEGA-GARCÍA, Misael Odín PB FapUNIFESP (SciELO) YR 2019 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 39 IS 3 SP 531 OP 537 LK http://dx.doi.org/https://doi.org/10.1590/fst.21117 DO https://doi.org/10.1590/fst.21117 SF ELIB - SuUB Bremen
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