Open AccessStudy on Commercialization of Ready-to-Eat Pear Products by Development of Anti-browning Agents
Author(s) -
Mi Young Kim,
Chengyu Zhang,
Jin Ju Lee,
Yingxiang Huang
Publication year - 2017
Publication title -
han'gug sigpum yeong'yang haghoeji/han-guk sikpum yeong-yang hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.1.139
Subject(s) - sucralose , browning , starch , food science , pear , chemistry , flavor , sweetness , citric acid , horticulture , biology