METHOD FOR PREVENTING BROWNING OF FRESH FRUITS OR VEGETABLES BY USING ALLULOSE

摘要

The present invention relates to: a method for preventing browning of fresh fruit or vegetable juice comprising a step of adding allulose to the fresh fruit or vegetable juice; fresh fruit or vegetable juice comprising fruits, vegetables or a combination thereof, and alluose; and a composition for preventing browning of fresh fruits or vegetables, comprising alluose.