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The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp

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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:ohiou1462352198
Date30 September 2016
CreatorsZhang, Lin ,
PublisherOhio University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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