Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism-Reference-Cited by-同舟云学术

Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism

Published:2023-04 Issue: Volume:180 Page:114735
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Song Zunyang,Qiao Jin,Tian Dandan,Dai Mei,Guan Qinghua,He Yuan,Liu Pei,Shi Jingying

Publisher

Elsevier BV

Subject

Food Science

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