Effect of anti-browning treatments on physicochemical characteristics and sensory acceptance of green roselle pickle (Hibiscus sabdariffa L. var. UKMR-3)

The inhibition of enzymatic browning catalyzed by polyphenol oxidase (PPO) is still an important challenge in food processing as shown in the case of green roselle, where its utilization as raw materials...

Main Author:	Bernard Lai Kok Kit
Published:	Terengganu: Universiti Malaysia Terengganu, 2012.

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