Effect of Ascorbic Acid Treatment on The Nutritional Compositions and Browning in Fresh-cut Pear

Tian Mixia,Hu Wenzhong,Zhu Beiwei,Jiang Aili,Pang Kun

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (1) : 156.

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PDF(235 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (1) : 156.

Effect of Ascorbic Acid Treatment on The Nutritional Compositions and Browning in Fresh-cut Pear

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(1): 156

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