Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices》.pdfVIP

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Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices》.pdf

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LWT - Food Science and Technology 64 (2015) 503e507 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices Yongxin Li a, R.B.H. Wills a, *, J.B. Golding a, b a School of Environm

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