Open AccessMinimally processed fruit salad enriched with Lactobacillus acidophilus: Viability of anti-browning compounds in the preservation of color
Author(s) -
Mauricio Furtado Martins Eliane,
Mota Ramos Afonso,
Maurílio Lopes Martins,
Martins de Oliveira Patricia,
Cesar Stringheta Paulo
Publication year - 2015
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2015.14444
Subject(s) - browning , lactobacillus acidophilus , polyphenol oxidase , ascorbic acid , food science , chemistry , blanching , citric acid , agar , probiotic , biochemistry , bacteria , biology , enzyme , peroxidase , genetics
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