Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii) | Argo | Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Bambang Dwi Argo
Brawijaya University
Indonesia

Department of Agricultural Engineering

Cici Damayanti
Brawijaya University
Indonesia

Department of Agricultural Engineering

Anik Wulandari
Brawijaya University
Indonesia

Department of Agricultural Engineering

Umi Mianadhiroh
Brawijaya University
Indonesia

Department of Agricultural Engineering

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Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

E-ISSN 2622-5921

Faculty of Agricultural Technology

Jurnal Universitas Brawijaya - © 2018

Jl. Veteran Malang 65145 Indonesia

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Creative Commons License

This work is licensed under a
Creative Commons Attribution 4.0 International License