MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES.
- Authors: CATALANO, AE; TODARO, A; SPAGNA, G
- Publication year: 2009
- Type: Abstract in rivista (Abstract in rivista)
- Key words: enzymes, vegetables, ready-to-eat, storage
- OA Link: http://hdl.handle.net/10447/63892