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Enzymatic browning, the darkening of cut fruit when exposed to the air, can be lessened by a. cooking the fruit b.dipping the fruit in a juice rich in vitamin c c. freezing the fruit d.dipping the fruit
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Enzymatic browning, the darkening of cut fruit when exposed to the air, can be lessened by

a. cooking the fruit

b.dipping the fruit in a juice rich in vitamin c

c. freezing the fruit

d.dipping the fruit in chocolate

User Andrew Briggs
by
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1 Answer

2 votes
Answer: b dipping fruit in a juice rich in vitamin c
User Omid Nikrah
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