Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready‐to‐eat fresh‐cut ‘Fuji’ apple ( <i>Malus domestica</i> Borkh.) strains

Soo Min Baek, Sung‐Il Ahn, Sang Hoon Lee, Jae‐Mun Choi, Jiyoun Hong, Young Jun Kim, Bok Kyung Han

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DOI: 10.1111/1750-3841.17217
Published: 2024-06-26
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.17217,
  title = {Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready‐to‐eat fresh‐cut ‘Fuji’ apple (
                    <i>Malus domestica</i>
                    Borkh.) strains},
  author = {Soo Min Baek and Sung‐Il Ahn and Sang Hoon Lee and Jae‐Mun Choi and Jiyoun Hong and Young Jun Kim and Bok Kyung Han},
  year = {2024},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.17217},
  url = {https://doi.org/10.1111/1750-3841.17217}
}

RIS

TY  - JOUR
TI  - Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready‐to‐eat fresh‐cut ‘Fuji’ apple (
                    <i>Malus domestica</i>
                    Borkh.) strains
AU  - Soo Min Baek
AU  - Sung‐Il Ahn
AU  - Sang Hoon Lee
AU  - Jae‐Mun Choi
AU  - Jiyoun Hong
AU  - Young Jun Kim
AU  - Bok Kyung Han
PY  - 2024
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.17217
UR  - https://doi.org/10.1111/1750-3841.17217
ER  -

APA

Baek, S. M., Ahn, S., Lee, S. H., Choi, J., Hong, J., Kim, Y. J., & Han, B. K. (2024). Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready‐to‐eat fresh‐cut ‘Fuji’ apple ( <i>Malus domestica</i> Borkh.) strains. Journal of Food Science. https://doi.org/10.1111/1750-3841.17217

Source records

crossref · retrieved 2026-09-27T16:46:26.860Z