Debitterization and Prevention of Browning Reaction In Japanese Apricot(Pruns Mume) Nectar Processing

方祖達Wang, D. Y.D. Y.WangFang, Tzuu-TarTzuu-TarFang2009-02-032018-06-292009-02-032018-06-291987http://ntur.lib.ntu.edu.tw//handle/246246/117470en-USDebitterization and Prevention of Browning Reaction In Japanese Apricot(Pruns Mume) Nectar Processingconference paper