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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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1. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:ohiou1462352198
Date	30 September 2016
Creators	Zhang, Lin ,
Publisher	Ohio University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198
Rights	unrestricted, 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.