Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration
Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl. The purpose of this study was to determine th...
שמור ב:
| Principais autores: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2018-12-01
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| סדרה: | Journal of Applied Food Technology |
| נושאים: | |
| גישה מקוונת: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/4818 |
| תגים: |
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