Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymati...
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| Format: | article |
| Language: | eng |
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2011
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| Online Access: | http://hdl.handle.net/10400.14/6825 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6825 |