1.
Chaidez Gastelum DC, Ayón Reyna LE, López Velázquez JG, García Armenta E, Vega García MO. Prevention of enzymatic browning of apple slices by effect of hydrothermal treatment, N-acetylcysteine and calcium chloride. QUIBIOUAS [Internet]. 2024 Mar. 1 [cited 2026 Sep. 22];(1):15-23. Available from: https://revistas.uas.edu.mx/index.php/QBU/article/view/341