EFFECT OF EMULSIFYING AGENTS ON INHIBITION OF ENZYMATIC BROWNING IN APPLE JUICE BY ASCORBYL PALMITATE, LAURATE AND DECANOATE

被引：20

作者：

SAPERS, GM

ELATAWY, YS

HICKS, KB

GARZARELLA, L

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07958.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1096 / 1097

页数：2

共 7 条

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[2]

ELATAWY YS, 1987, UNPUB

[3] POLYPHENOL OXIDASES IN PLANTS [J].

MAYER, AM ;

HAREL, E .

[4]

Miller RG, 1981, SIMULTANEOUS STATIST, P67

SAPERS, GM ;

DOUGLAS, FW .

[6]

SAPERS GM, 1989, IN PRESS J FOOD SCI

[7] POLYPHENOL OXIDASE AND PEROXIDASE IN FRUITS AND VEGETABLES [J].

VAMOSVIGYAZO, L .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 15 (01) :49-127