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Fenólicos totais, polifenoloxidade e coloração em abacate ‘fuerte’ submetido a hidrotermia
(Revista Iberoamericana de Tecnologia Postcosecha, 2011) [Artigo]
Avocado is a fruit highly perishable with limitations to the processing and subsequent storage, mainlydue to the fast pulp darkening. The objective of this research was to evaluate the hydrothermaltreatment effect, in ...