Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage
Revenli Fernanda do Nascimento, Maria Helene Giovanetti Canteri, Sabrina Ávila Rodrigues, Jo�ão Luiz Kovaleski
Topics & Concepts
Titratable acidBrowningAscorbic acidChemistryFood scienceSodiumOrganic chemistryPotato Plant ResearchPostharvest Quality and Shelf Life ManagementDye analysis and toxicity