Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - July 24, 2018 Category: Food Science Authors: Xin Li , Yongliang Zhong , Xinyue Pang , Yunxia Yuan , Yunhong Liu , Zhishuai Zhang Source Type: research