B.N. Tochi
School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
Z. Wang
School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
Shi Ying Xu
School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
W. Zhang
School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
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How to cite this article
B.N. Tochi, Z. Wang, Shi Ying Xu and W. Zhang, 2009. Effect of Stem Bromelain on the Browning of Apple Juice. American Journal of Food Technology, 4: 146-153.
DOI: 10.3923/ajft.2009.146.153
URL: https://scialert.net/abstract/?doi=ajft.2009.146.153
DOI: 10.3923/ajft.2009.146.153
URL: https://scialert.net/abstract/?doi=ajft.2009.146.153
gopala krishna Reply
thank you it is very use ful and helpful to me
B.N.Tochi
Thanks. May you kindly give me more views about the article. How can i improve my future research writing? What short comings can you pinpoint in the present article and what do you think i should do? I look forward to your comments.