Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with...
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| Main Authors: | , , , , , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2020-08-01T00:00:00Z.
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