Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties
Xin Liu, Jing Sun, Xiangming Qi, Xiangzhao Mao
Topics & Concepts
BrowningPolyphenol oxidaseFood scienceChemistryPoint of deliveryPeroxidaseCatechol oxidaseElectric fieldDirect currentFlavorIntensity (physics)AntioxidantEnzymeBiochemistryHorticultureBiologyQuantum mechanicsPhysicsVoltageMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementMeat and Animal Product Quality