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

This article investigates the antioxidant and cell protective activity of trypsin –ascorbic acid (AsA) mixture during the processing of apple homogenate. The application of trypsin provides a new strategy for the quality control of fruit juice. Food additives with trypsin have a broad market and development potential.
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research