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Enzymatic activity and phenolic content in fresh-cut potato as affected by antioxidants application.
Enzymatic activity and phenolic content in fresh-cut potato as affected by antioxidants application.
2019
M. C. D. Vitti
A. P. Preczenhak
C. Calaboni
R. A. Kluge
Keywords:
Cultivar
Food science
Citric acid
Chemistry
Enzyme assay
Peroxidase
Enzyme
Hexylresorcinol
Phenylalanine ammonia-lyase
ascorbic acid
Correction
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