Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree

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Title
Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree
Authors
Keywords
Rice bran, Browning, Polyphenol oxidase, Potato, Apple
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 922-927
Publisher
Elsevier BV
Online
2015-06-07
DOI
10.1016/j.foodchem.2015.06.016

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