Open AccessThe Use of Ascorbic Acid and Aloevera to Inhibit Browning in Fresh-Cut ‘Malang’ Apple
Author(s) -
Yohanes Purwanto,
Ririn Noerianty Effendi
Publication year - 2016
Publication title -
jurnal keteknikan pertanian
Language(s) - English
Resource type - Journals
eISSN - 2407-0475
pISSN - 2338-8439
DOI - 10.19028/jtep.04.2.203-210
Subject(s) - browning , ascorbic acid , food science , chemistry