Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

European Food Research and Technology

Volumn 223, Issue 3, 2006, Pages 427-432

  Gui, Fenqi ^a   Wu, Jihong ^a   Chen, Fang ^a   Liao, Xiaojun ^a   Hu, Xiaosong ^a   Zhang, Zhenhua ^a   Wang, Zhengfu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Browning degree; Color; Polyphenol oxidase (PPO); Supercritical carbon dioxide (SCCO2)

Indexed keywords

MALUS X DOMESTICA;

EID: 33745110922     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0219-3     Document Type: Article

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