Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
L. E. Ayón-Reyna, Lourdes Guadalupe AYÓN-REYNA, M. E. López-López, G. López-Angulo, Karen V. Pineda-Hidalgo, J. ZAZUETA-NIEBLA, M. Vega-García
Food Science and Technology