Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple
This study describes the evaluation of the antibrowning effect of 36 plant extracts, divided into three groups: (1) fruits, vegetables, and oil seeds, (2) herbs and tea plants, and (3) medicinal plants, on minimally processed fresh apples. The extracts were applied to fresh-cut apple slices as dippi...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Julius Kühn-Institut
2014-01-01
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| Цуврал: | Journal of Applied Botany and Food Quality |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://ojs.openagrar.de/index.php/JABFQ/article/view/2229 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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