Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution
Author:
Affiliation:
1. Horticultural Sciences Department; University of Florida; Gainesville Florida 32611-0690
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12829/fullpdf
Reference34 articles.
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4. Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes;Calder;J. Food Sci.,2011
5. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;J. Agric. Food Chem.,2002
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