Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage

Idioma original	English
Estado da publicação	Publicado - 1998

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Rocha, A. M. C. N., & Morais, A. M. M. B. (1998). Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage.

Rocha, Ada M. C. N. ; Morais, Alcina M. M. B. / Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage.

@conference{028dc9d94eb24a9aa9bb3c731e2da592,

title = "Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage",

author = "Rocha, {Ada M. C. N.} and Morais, {Alcina M. M. B.}",

year = "1998",

language = "English",

}

Rocha, AMCN & Morais, AMMB 1998, 'Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage'.

Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage. / Rocha, Ada M. C. N.; Morais, Alcina M. M. B.
1998.

Resultado de pesquisa

TY - CONF

T1 - Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage

AU - Rocha, Ada M. C. N.

AU - Morais, Alcina M. M. B.

PY - 1998

Y1 - 1998

M3 - Poster

ER -

Rocha AMCN, Morais AMMB. Polyphenoloxidase and phenolic content to highlight browning of minimally processed apple during CA storage. 1998.