Effect of apple peel extracts on storage quality of quince juice
Enzymatic browning is one of the reactions influencing the quality of some fruit juices such as quince juice. Nowadays, there is an increased demand for application of antibrowning agents. This research was aimed at the effects of using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in...
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| Pubblicato in: | Agronomía Colombiana |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidad Nacional de Colombia
2023
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=180377653007 https://www.redalyc.org/journal/1803/180377653007/ https://www.redalyc.org/journal/1803/180377653007/html/ https://www.redalyc.org/journal/1803/180377653007/180377653007.epub https://www.redalyc.org/journal/1803/180377653007/movil |
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