Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices

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dc.contributor.authorQuevedo, R.
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorBastias, J. M.
dc.contributor.authorDíaz, O.
dc.date.accessioned2020-08-07T13:54:11Z
dc.date.available2020-08-07T13:54:11Z
dc.date.issued2016
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.lwt.2015.08.052
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2015.08.052
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38271
dc.language.isoen
dc.pagina.final413
dc.pagina.inicio406
dc.revistaLWT - Food Science and Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherPardeamientoes_ES
dc.subject.otherFrurtases_ES
dc.subject.otherOxidación biológicaes_ES
dc.titleCorrelation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple sliceses_ES
dc.typeartículo
dc.volumenVol. 65
sipa.codpersvinculados18770
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