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4 ive Question 9 Browning in apples is caused by polyphenol oxidase enzyme. Which methods can be used to slow down the activity of this

4 ive Question 9 Browning in apples is caused by polyphenol oxidase enzyme. Which methods can be used to slow down the activity of this enzyme and prevent/reduce browning? Refrigeration O Limiting oxygen contact by water immersion Reducing pH 2 pts O All of the above

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