Effects of anti-coloring agents on blackening inhibition and maintaining physical and chemical quality of fresh-cut okra during storage

M.A. Saleh; A.M. El-Gizawy; R.E.L. El-Bassiouny; H.M. Ali

doi:10.1016/j.aoas.2013.07.008

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Cite this Article (APA)

M.A., S., A.M., E., R.E.L., E., H.M., A. (2013). Effects of anti-coloring agents on blackening inhibition and maintaining physical and chemical quality of fresh-cut okra during storage. Annals of Agricultural Sciences. https://doi.org/10.1016/j.aoas.2013.07.008

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