| 标题 |
Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Tashooq Ahmad Bhat; Abdul Hamid Rather; Syed Zameer Hussain; Bazila Naseer; Tahiya Qadri; et al 出版日期:2021-06-18 |
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(2025-6-4)