Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves
Crossref DOI link: https://doi.org/10.1007/s13197-017-2619-3
Published Online: 2017-04-27
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saura, Domingo
Vegara, Salud
MartÃ, Nuria
Valero, Manuel
Laencina, José
License valid from 2017-04-27