fresh cut fruit
- Examples
During preparation of fresh cut fruit and vegetables, enzymatic activities may lead to a loss in quality of the products, such as browning and structural losses and to food waste. | Durante la preparación de frutas y hortalizas cortadas frescas, las actividades enzimáticas pueden dar lugar a la pérdida de calidad de los productos, con pardeamiento y pérdidas estructurales, y al desperdicio de alimentos. |
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