ISSN : 2663-2187

Anti-browning methods on fresh-cut fruits and fruit juice: A Review

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Afoakwah A. N
ยป doi: 10.33472/AFJBS.2.4.2020.27-32


Enzymatic browning is an economically important disorder that degrades the sensory characteristics, and prevent consumer from purchasing fresh-cut fruits and vegetables. Prevention and control of enzymatic browning in fresh-cut fruit products is imperative.

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