Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

Published 2015 View Full Article

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Title
Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices
Authors
Keywords
Sodium ascorbate, Potassium ascorbate, Polyphenoloxidase, Chlorogenic acid, Epicatechin
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 503-507
Publisher
Elsevier BV
Online
2015-05-19
DOI
10.1016/j.lwt.2015.05.010

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