Effects of ascorbic acid and kelulut honey as antibrowning agent on the quality of minimally processed jackfruit (Artocarpus heterophyllus)
Minimally processed jackfruit is gaining popularity for its economic importance to the fruit industry, but its high susceptibility to enzymatic browning has been its limitation. This study determines the effects of applying ascorbic acid (AA) and kelulut honey (KH) on the shelf life of minimally pro...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Luminescience Press Limited
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107563/ https://ojs.luminescience.cn/FNDS/article/view/221 |
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