Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth
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DOI: 10.1016/j.lwt.2016.10.063
Abstract: Abstract The objective of this study was to investigate the effects of ethanol on the physicochemical properties and microbial quality of fresh-cut sugarcane. Ethanol (300 mL/L) treatment resulted in the lowest weight loss, electric conductivity, and… read more here.
Keywords: cut sugarcane; ethanol treatment; fresh cut;