Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Editura AcademicPres
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6650 https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700 |
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