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pro vyhledávání: '"Athanasios Gerasopoulos"'
Autor:
Efstratios Androudis, Athanasios Gerasopoulos, Athanasios Koukounaras, Anastasios S. Siomos, Dimitrios Gerasopoulos
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 500 (2024)
Enzymatic browning, occurring on the cut surfaces of many popular fresh-cut fruit and vegetables due to wounding and the activity of endogenous polyphenyloxidase enzymes, is considered as the main reason for their rejection by consumers. In this stud
Externí odkaz:
https://doaj.org/article/c58fb4b552414e15bbfd3467254e1fe8
