Effect of antibrowning agents on color and related enzymes in fresh-cut apples during cold storage

Journal of Food Processing and Preservation

Volumn 36, Issue 2, 2012, Pages 133-140

  Chiabrando, V ^a   Giacalone, G ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

1-METHYLCYCLOPROPENE; APPLE SLICES; ASCORBIC ACIDS; ATMOSPHERIC CONDITIONS; FRESH-CUT APPLES; POLYPHENOL OXIDASE;

CALCIUM CHLORIDE; COLD STORAGE; COLOR; DETERIORATION; KETONES; ORGANIC ACIDS;

FRUITS;

MALUS X DOMESTICA;

EID: 84859446078     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00561.x     Document Type: Article

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