Effects of anti-browning agents on polyphenoloxidase activity and total phenolics as related to browning of fresh-cut 'Fuji' apple

International Food Research Journal

Volumn 15, Issue 1, 2008, Pages 79-87

  Jeong, H L ^a   Jin, W J ^a   Kwang, D M ^b   Kee, J P ^a  

^a Korea Food Research Institute   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Anti browning; Apple; Phenolics; Polyphenoloxidase; Storage

Indexed keywords

EID: 84867678759     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

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