The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (
TACKLING DIFFICULT MIXING PROBLEMS
Some difficult mixong problems cannot be solved, bit their impacts can be lessened. Here's how you can deal with ciffidult processes or products. DOWNLOAD PDF