Notifications
Clear all
0
03/07/2023 9:16 pm
Topic starter
The cut surface of an apple fruit turn brown when exposed. If cut surface is dipped on ascorbic acid (Vitamin C) browning does not occur. It is because
(A) Ascorbic acid prevents release of polyphenols
(B) Ascorbic acid prevents oxidation of cut surface
(C) Ascorbic acid inhibits oxidase enzyme
(D) Ascorbic acid overcomes injury
1 Answer
0
03/07/2023 9:16 pm
Correct Option: (C) Ascorbic acid inhibits oxidase enzyme