Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid

Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Rojas-Graü, M.A.
Otros Autores:	Soliva-Fortuny, R., Martín-Belloso, O.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 6 (S2008), p. S267-272
Materias:	Alimentos Manzana Color Enzimas Oscurecimiento Peroxidasas Catecol oxidasa Cuarta gama Alimentos mínimamente procesados Pardeamiento Polifenol oxidasa
Publicación relacionada:	Contenido en: Journal of food science

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