Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis
Tashooq Ahmad Bhat, Abdul Hamid Rather, Syed Zameer Hussain, Bazila Naseer, Tahiya Qadri, Nowsheen Nazir
Topics & Concepts
BrowningAscorbic acidChemistryCitric acidDehydrationFood sciencePolyphenol oxidaseBiochemistryEnzymePeroxidasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesBotanical Research and Applications