CHANGES IN PEROXIDASE-ACTIVITY, HEXANAL, ASCORBIC-ACID AND FREE SULFHYDRYL IN BLANCHED ASPARAGUS DURING FROZEN STORAGE

被引：10
|
作者：
GANTHAVORN, C
POWERS, JR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb09287.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1403 / 1405
页数：3
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