Enzymatic changes in minimally processed apples

The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2, 10% CO2 (MA) and 78% N2, 21% O2, 1% other ga...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	J. Schovánková, E. Cocci, H. Opatová, M. Dallarosa
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Subjects:	apple modified atmosphere enzymatic changes
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0074_enzymatic-changes-in-minimally-processed-apples.php

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