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Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning‐sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh‐cut produce |
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| Authors: | Marco Landi Elena Degl'Innocenti Lorenzo Guglielminetti Lucia Guidi |
| Affiliation: | Dipartimento di Scienze Agrarie, Alimentari ed Agro‐Ambientali, Università di Pisa, , 56124 Pisa, Italy |
| Abstract: | |
| Keywords: | ascorbic acid anti‐browning enzymatic kinetic polyphenol oxidase fresh‐cut peroxidase |