Inhibition of Enzymatic Browning in Fresh Fruit and Vegetable Juices by Soluble and Insoluble Forms of β-Cyclodextrin Alone or in Combination with Phosphates
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9), 2591-2594
- https://doi.org/10.1021/jf960181h
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
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- CONTROL of ENZYMATIC BROWNING IN RAW FRUIT JUICE BY FILTRATION and CENTRIFUGATIONJournal of Food Processing and Preservation, 1991
- Dehydroascorbic acid levels in fresh fruit and vegetables in relation to total vitamin C activityJournal of Agricultural and Food Chemistry, 1984