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

Journal of Food Science

Volumn 54, Issue 4, 1989, Pages 997-1002

  SAPERS, G M ^a,b   HICKS, K B ^a,b   PHILLIPS, J G ^a,b   GARZARELLA, L ^a,b   PONDISH, D L ^a,b   MATULAITIS, R M ^a,b   McCORMACK, T J ^a,b   SONDEY, S M ^a,b   SEIB, P A ^a,b   EI ATAWY Y S ^a,b  

^a Eastern Regional Medical Center   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987291068     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1989.tb07931.x     Document Type: Article

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