Sulfated polysaccharides inhibit browning of apple juice and diced apples

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 39; no. 10; pp. 1719 - 1722
Main Authors Tong, Cindy B. S, Hicks, Kevin B
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.10.1991
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Browning
Apple
Enzyme
Carrageenan
Sulfates
Phenol oxidase
Polysaccharide
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Bibliography:istex:0FF446DE81D006A918B0E151E6155AE59F74EB68
ark:/67375/TPS-9MZR4L0K-3
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00010a004