Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

Journal of Food Biochemistry, EarlyView.

Source: Journal of Food Biochemistry - September 25, 2018 Category: Food Science Authors: Frederick Sarpong, Patricia Oteng ‐Darko, Moses Kwaku Golly, Leticia Peace Amenorfe, Muhammad Tayyab Rashid, Cunshan Zhou Source Type: research