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Polyphenoloxidase activity of minimally processed "Jonagored" apples (Malus dom...
Rocha, A. M. C. N.; Morais, A. M. M. B. deThe influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica, cv. Jonagored) during cold storage was evaluated and a potential relationship with enzymatic browning was investigated. An ascorbic acid dip (42.6 mM) of 5 min duration was the most ...
Data: 2005
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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