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Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples

Ji‐Hyun Jang, Sang‐Tae Kim, Kwang‐Deog Moon

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Key concepts: Ascorbic acid, Browning, Polyphenol oxidase, Chemistry, Food science, Distilled water, Polyphenol, Chromatography

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Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples — Research Paper | ScholarLens