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Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Author:
Cárcel, J.A., García-Pérez, J.V., Sanjuán, N., Mulet, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.8 pp. 1191-1196
ISSN:
0023-6438
Subject:
persimmons, dried fruit, color, temporal variation, pretreatment, storage temperature, drying, metabisulfites, food preservatives, citric acid, simulation models, kinetics
Agid:
2250826