In vitro and in vivo inhibition of Hass avocado polyphenol oxidase enzymatic browning by paeonol, β-cyclodextrin, and paeonol:β-cyclodextrin inclusion complex-Reference-Cited by-同舟云学术

In vitro and in vivo inhibition of Hass avocado polyphenol oxidase enzymatic browning by paeonol, β-cyclodextrin, and paeonol:β-cyclodextrin inclusion complex

Published:2019-06 Issue:6 Volume:127 Page:703-709
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Fuentes Campo Anahí,Sancho Matias I.,Melo Gisela,Dávila Yamina A.,Gasull Estela

Funder

Universidad Nacional de San Luis

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference41 articles.

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3. Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial;Muñoz-Pina;Food Chem.,2018

4. Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts;Sikora;Food Chem.,2018

5. Inhibition of polyphenol oxidases and peroxidase activities in green table olives by some anti-browning agents;Mohsenabadi;Agric. Conspec. Sci.,2017

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