Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples

Published 2017 View Full Article

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Title
Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples
Authors
Keywords
Ethanol, Ascorbic acid, Anti-browning, Fresh-cut apple, Pathogen
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 311-320
Publisher
Elsevier BV
Online
2017-02-17
DOI
10.1016/j.lwt.2017.02.021

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