Potential Application of Ascorbic Acid, Citric Acid and Oxalic Acid for Browning Inhibition in Fresh-Cut Fruits and Vegetables
The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits. However, fresh fruits and vegetables deteriorate very rapidly after processing, especially cut-surface browning resulting from wound-induced phys...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Walailak University
2011-11-01
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| Serie: | Walailak Journal of Science and Technology |
| Soggetti: | |
| Accesso online: | http://wjst.wu.ac.th/index.php/wjst/article/view/47 |
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