ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY
The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant en...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2015-06-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300276&lng=en&tlng=en |