The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage.

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GÜVERCİN D., ÖNDER S., TOKA D., KARAKURT Y.

International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2018), 26 - 27 Nisan 2018, (Özet Bildiri)

• Yayın Türü: Bildiri / Özet Bildiri
• Süleyman Demirel Üniversitesi Adresli: Evet