Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6), 1732-1733
- https://doi.org/10.1111/j.1365-2621.1987.tb05917.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear FruitsJournal of Food Science, 1987
- Food Processing with Added Ascorbic AcidPublished by Elsevier BV ,1970
- THE SUBSTRATE SPECIFICITY AND INHIBITION CHARACTERISTICS OF TWO COPPER-PROTEIN “OXIDASES”Online Journal of Public Health Informatics, 1939