Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
'Rojo Brillante' is an important variety of persimmon that after removal of the astringency with high levels of CO2, maintains firmness and sweetness, making possible its commercialization as a fresh-cut commodity. However, the commercial success of the product is limited mainly by enzymatic...
| Main Authors: | , , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11939/5272 |
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