Enzymatic Browning in Fruits Can Be Slowed Down or Inhibited

question 47

Multiple Choice

Enzymatic browning in fruits can be slowed down or inhibited by

• A) refrigeration.
• B) coating with a cream of tartar solution.
• C) coating fruits with sugar or submerging in water.
• D) dipping fruit in ascorbic acid or sulfur solutions.
• E) All of these are correct.

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