Effect of antioxidants and pH on the quality and polyphenol oxidase activity of minimally processed eggplant (Solanum melongena L.)
Minimally processed vegetables make cooking faster and facilitate their consumption, while the addition of antioxidants extends their shelf life. Antioxidants, such as ascorbic acid (AA) and calcium ascorbate (AsCa), can control enzymatic browning and loss of firmness of fresh-cut eggplants (Solanum...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
ScieLO-México
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6464 https://agrociencia-colpos.mx/index.php/agrociencia/article/view/1777 |
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