Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices
| Autor: | Quevedo, R., Pedreschi, F., Bastias, J.M., Díaz, O. |
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| Zdroj: | In LWT January 2016 65:406-413 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Quevedo, R., Pedreschi, F., Bastias, J.M., Díaz, O. |
|---|---|
| Zdroj: | In LWT January 2016 65:406-413 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect