Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels

This study aimed to extract apple juice from green apple fruits previously treated with aqueous extract of apple peels, before storing the extracted juice at a temperature of (4)°C, for a period of (30) days, and comparing it with the juice of untreated fruits in order to determine the effec...

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Bibliographic Details
Published in:	Al-Qadisiyah Journal For Agriculture Sciences
Main Authors:	Zakaria Malik Abdul Al-Kareem, Oday Hasan Ali Al-Jammaas
Format:	Article
Language:	Arabic
Published:	University of Al-Qadisiya 2024-06-01
Subjects:	ppo aqueous extract of apple peels browning index ascorbic acid residual enzymatic activity
Online Access:	https://jouagr.qu.edu.iq/article_182324_9b693330140908970bfe17f228d48f1f.pdf

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