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EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)
by
BOLAÑOS, ELIA NORA AQUINO
,
VELÁZQUEZ, RUBEN CORONA
,
CÁRDENAZ, ANDRÉS VILLEGAS
,
SANTAMARÍA, ISABEL REYES
,
VERA, NORMA GÜEMES
,
FUENTES, ALMA DELIA HERNANDEZ
,
SILVA, EDMUNDO MERCADO
Published in
Journal of food quality
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Journal Of Food Quality
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Biochemistry
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Biological And Medical Sciences
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Browning
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Color
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Edible
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Food Industries
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Fruits
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Fundamental And Applied Biological Sciences. Psychology
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Polyphenol Oxidase
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Polyphenylene Oxides
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Storage Temperature
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