Polyphenoloxidase activity of minimally processed "Jonagored" apples (Malus domestica)
The influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica, cv. Jonagored) during cold storage was evaluated and a potential rel...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6741 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6741 |