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You are here: Home / Chemistry / chemical changes / Why do apple slices turn brown?

Why do apple slices turn brown?

May 31, 2016 By Janice VanCleave

How does lemon juice stop apples from browning?

http://scienceprojectideasforkids.com/2015/the-chemistry-of-fruit-browning/

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Filed Under: chemical changes, Chemistry, enzymatic changes Tagged With: aerobic, apple browning, denatured, enzymes, melanin, organelles, oxidation, pH, phenols, pigment, polyphenol oxidase

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