the browning of cut fruit caused by the reaction of an enzyme (polyphenoloxidase) with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

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