𝔖 Bobbio Scriptorium
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Novel Browning Inhibitor Formulation for Fresh-cut Apples

✍ Scribed by V. Pilizota; G. M. Sapers


Book ID
108825515
Publisher
Institute of Food Technologists
Year
2004
Tongue
English
Weight
127 KB
Volume
69
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time‐consuming trimming operations. Fresh‐cut processing would therefore add convenience to its consumption, even though the