Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava.

Autor: Coelho DG; Federal University of Viçosa, Viçosa, Brazil., Fonseca KS; Federal Rural University of Pernambuco, Serra Talhada, Brazil., de Mélo Neto DF; Federal University of Ceará, Fortaleza, Brazil., de Andrade MT; Federal University of Viçosa, Viçosa, Brazil., Coelho Junior LF; Federal University of Ceará, Fortaleza, Brazil., Ferreira-Silva SL; Federal Rural University of Pernambuco, Serra Talhada, Brazil., Simões ADN; Federal Rural University of Pernambuco, Serra Talhada, Brazil.

Publikováno v: Journal of food biochemistry [J Food Biochem] 2019 May; Vol. 43 (5), pp. e12840. Date of Electronic Publication: 2019 Mar 18.