Browning of the chopped apple can be minimized by:
- A. using table sugar.
- B. preserving in a container.
- C. using lemon juice. ✓
- D. using milk of magnesia.
Correct Answer: C. using lemon juice.
Explanation
Lemon juice contains ascorbic acid (Vitamin C) which acts as an antioxidant and prevents the enzymatic browning of apples.
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