Evaluation of browning rate of quince at ambient exposure
Since quince is a fruit relatively susceptible to browning, in the present work it was evaluated the colour of the quince over time of exposure to the atmospheric air. The colour of the fresh pulp was assessed using a handheld tristimulus colorimeter using the CIELab colour coordinates: L*a*b*. Thes...
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| Format: | conferenceObject |
| Language: | eng |
| Published: |
2012
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| Online Access: | http://hdl.handle.net/10400.19/1100 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1100 |