Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China;
2. School of Life Sciences, Nanchang University, Nanchang, China;
3. CSIRO Agriculture and Food, Werribee, Victoria, Australia
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1702500
Reference243 articles.
1. Alleviation of postharvest chilling injury in anthurium cut flowers by salicylic acid treatment
2. Amelioration of postharvest chilling injury in anthurium cut flowers by γ-aminobutyric acid (GABA) treatments
3. Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment
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