Browning of fresh-cut eggplant: Impact of cutting and storage

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dc.contributor.authorMishra, B. B.
dc.contributor.authorGautam, S.
dc.contributor.authorSharma, A.
dc.date.accessioned2012-08-08T05:43:40Z
dc.date.available2012-08-08T05:43:40Z
dc.date.issued2012
dc.description.divisionFTDen
dc.format.extent4136 bytes
dc.format.mimetypetext/html
dc.identifier.sourcePostharvest Biology and Technology, 2012. Vol. 67: pp. 44-51en
dc.identifier.urihttp://hdl.handle.net/123456789/6468
dc.language.isoenen
dc.subjectPPO activityen
dc.subjectPhenolicsen
dc.subjectChlorogenic aciden
dc.subjectSEMen
dc.titleBrowning of fresh-cut eggplant: Impact of cutting and storageen
dc.typeArticleen

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