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


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

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

  • Publication Type: Conference Paper / Summary Text