The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices.
| Autor: | Teoh, Li Shing1, Lasekan, Ola1 olaniny56@gmail.com, Adzahan, Noranizan Mohd1, Hashim, Norhashila2 |
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| Zdroj: | Postharvest Biology & Technology. Oct2016, Vol. 120, p138-144. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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