机译:Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing
Instituto de Tecnologi'a de Alimentos, Facultad de Ingenieria Quimica - Universidad Nacional del Litoral, Santa Fe, Argentina;
Minimally processing; apple cultivar; bioactive compounds; Malus domestica Borkh; fruit quality; total phenolics content; browning development;