Ngày tải lên :
20/03/2014, 08:21
... 2,44 ± 0, 01 13,42 ± 0,28
95 - 10 0 17 ,2 ± 0,3 0 ,16 ± 0,02 3,45 ± 0,06 14 ,09 ± 0 ,14
10 0 - 10 5 18 ,2 ± 0,3 0 ,17 ± 0, 01 13,23 ± 0,58 14 ,88 ± 0 ,11
10 5 - 11 0 19 ,7 ± 0,4 0 ,17 ± 0, 01 18, 51 ± 0,42 16 ,02 ± ...
Fehling's solution, with methylene blue as internal indicator. IS1 XXV: 14 3 -14 9.
Lawless, H.T. and Heymann, H. 2 010 . Sensory Evaluation of Food: Principles and Practices.
2003. Second Edition. ...
Relationchip between browning and related enzymes (PAL, PPO and POD) in rambutan
fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo. Postharvest Biology
and Tecnology 50, 16 4 -16 8....