![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Selen Burdurlu H. Karadeniz F.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 91-97
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents
Food Control, Vol. 13, Iss. 4, 2002-06 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Nonenzymic browning reactions in boiled grape juice and its models during storage
By Bozkurt H. Gogus F. Eren S.
Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. :