PPO and phenolic content to highlight browning of minimally processed apple during ca storage

Rocha, A. M. C. N.; Morais, A. M. M. B.

http://hdl.handle.net/10400.14/5860

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Authors

Rocha, A. M. C. N.

Morais, A. M. M. B.

URI

http://hdl.handle.net/10400.14/5860

Citation

ROCHA, A. M. C. N. ; MORAIS, A. M. M. B. - PPO and phenolic content to highlight browning of minimally processed apple during ca storage. In Non conventional methods for the control of post-harvest disease and microbiological spoilage, Bologna, Italy, 9-11, 1997 - [Book of Abstracts - COST 914-COST 915]. 1p.