中国果菜2025，Vol.45Issue(5)：32-37,6.DOI:10.19590/j.cnki.1008-1038.2025.05.005
苹果汁褐变的原因及控制方法
Reaction Mechanism and Control Method of Apple Juice Browning
摘要
Abstract
Apple juice is deeply loved by the majority of people because of its rich nutrition,delicious taste.However,apple juice browning has become a common problem in the processing and storage of apples,which seriously affects its color stability and commercial value.Therefore,this paper reviewed the causes,influencing factors,and control methods of browning,which laid a foundation for controlling browning and extending the shelf life.关键词
苹果汁/酶促褐变/非酶促褐变/品质控制Key words
Apple juice/enzymatic browning/nonenzymatic browning/quality control分类
轻工业引用本文复制引用
刘弘菲,乔佳瑶,何欣颖,冯颖,孙希云..苹果汁褐变的原因及控制方法[J].中国果菜,2025,45(5):32-37,6.基金项目
辽宁省科技特派行动专项计划(2024JH5/10400131) （2024JH5/10400131）
