Mechanism of Fresh-Cut Apple Browning Inhibition after L-Lysine and Arginine Combined Treatment

Author:

Zhang Song,Li Yu,Ma Yinyin,Ding Qiannan,Lou Jinxian,Wang Dongmei,Wang Shuwen,Peng Yong,Shi Jingying,Liu Pei

Publisher

Elsevier BV

Reference40 articles.

1. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage;T Adhikary;Journal of the Science of Food and Agriculture,2021

2. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;H M Ali;Journal of food science and technology,2015

3. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;H M Ali;Food Chemistry,2016

4. Effect of ultrasound-ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying;R Amanor-Atiemoh;Journal of Food Process Engineering,2020

5. Purification and characterization of latent polyphenol oxidase from truffles (Terfezia arenaria);F Benaceur;International journal of biological macromolecules,2020

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