Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut ‘Fuji’ Apple
Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following proce...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/12/1/86 |