Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents

✍ Scribed by G.M. SAPERS; K.B. HICKS; J.G. PHILLIPS; L. GARZARELLA; D.L. PONDISH; R.M. MATULAITIS; T.J. McCORMACK; S.M. SONDEY; P.A. SEIB; Y.S. EI-ATAWY

• Book ID: 108816192
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 831 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07931.x