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Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconuts
The application of natural antibrowning agents for fresh-cut products has been recently considered. This study manifested the efficiency of coconut liquid endosperm, coconut water (CW), from mature tall (cooking) coconut (C-CW) and yellow dwarf coconut (Y-CW) on browning inhibition of ‘Gala’ apple w...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550452/ https://ncbi.nlm.nih.gov/pubmed/33087956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04479-2 |
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