Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents
作者： G.M. SAPERS , K.B. HICKS , J.G. PHILLIPS , L. GARZARELLA , D.L. PONDISH
DOI: 10.1111/J.1365-2621.1989.TB07931.X
关键词:
摘要: … Novel browning inhibitors were evaluated in raw apple juice and on the cut surface of apple plugs… Ascorbic acid6-fatty acid esters showed anti-browning activity in juice. Cinnamate and …
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