CONTROL OF ENZYMATIC BROWNING IN APPLE WITH ASCORBIC-ACID DERIVATIVES, POLYPHENOL OXIDASE-INHIBITORS, AND COMPLEXING AGENTS

被引：119

作者：

SAPERS, GM

HICKS, KB

PHILLIPS, JG

GARZARELLA, L

PONDISH, DL

MATULAITIS, RM

MCCORMACK, TJ

SONDEY, SM

SEIB, PA

ELATAWY, YS

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI, MANHATTAN, KS 66506 USA

[2] HORT RES INST, AGR RES CTR, CAIRO, EGYPT

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07931.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：997 / +

页数：1

共 39 条

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