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Plant Physiology, 1949 The flesh of fresh apricots when cut and exposed to the air rapidly develops a brown color due to enzymic oxidation. This phenomenon is of great importance in the freezing and freezing storage of fresh apricots and in the preparation of apricots for canning and drying.
A M, Tabey, W V, Cruess
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Bulletin of popular information - Arnold Arboretum, Harvard University., 1923 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
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Bulletin of popular information - Arnold Arboretum, Harvard University., 1927 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
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Bulletin of popular information - Arnold Arboretum, Harvard University., 1917 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
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Bulletin of popular information - Arnold Arboretum, Harvard University., 1917 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
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Exploring the potential of sequential fermentation with indigenous <i>Candida</i> sp. and <i>Saccharomyces cerevisiae</i> to enhance chemical profile and flavor characteristics of apricot wine. [PDF]
Food Chem XHan B +8 more
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Nutritional Composition, Amino Acid, Fatty Acid Profiles and Total Polyphenols of Sweet Apricot Kernels. [PDF]
Int J Food SciSmanalieva J +5 more
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