Comparison of inhibitory effects between natural and chemical anti-browning agents on polyphenol oxidase in apple juice / Nur Filza Mohd Fuad
Apple juice is known for its good taste and high content of nutrition. However, enzymatic browning easily occurred in it which reduce the product quality and nutrition value caused by activation of polyphenol oxidase. This is due to the damage of cell structure and contact between enzyme and substra...
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| Format: | Student Project |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/32649/1/PPb_NUR%20FILZA%20MOHD%20FUAD%20AS%20N%2017_5.pdf http://ir.uitm.edu.my/id/eprint/32649/ |
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| Institution: | Universiti Teknologi Mara |
| Language: | English |
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