Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices.
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DOI: 10.1016/j.foodchem.2022.132190
Abstract: Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of… read more here.
Keywords: asa; fresh cut; antibrowning effect; treatment ... See more keywords