Pineapple Juice and Its Fractions in Enzymatic Browning ...
fresh or in various processed forms (12). Pineapple juice is a popular product due to its very pleasant aroma and flavor (13). The use of pineapple juice to inhibit enzymatic browning was investigated by Lozano-de-Gonzalez et al. (14) who found that pineapple juice and ion-exchanged pineapple juice were as ................
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