Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
Texture and color are major quality attributes of plant-based foods. Texture lies in a "mechanical unit" whose components are cell wall, cellular membrane or plasmalemma and middle lamella. Color lies in the presence of pigments compartmentalized into the cells, which selectively absorb ce...
| Autores principales: | Gerschenson, L.N., Rojas, A.M., Pla, M.F.E., Latorre, M.E. |
|---|---|
| Formato: | CHAP |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson |
| Aporte de: |
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