Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)-Reference-Cited by-同舟云学术

Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)

Published:2021-03 Issue: Volume:173 Page:111357
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Xu Dongying,Gu Sitong,Zhou Fuhui,Hu Wenzhong,Feng Ke,Chen Chen,Jiang Aili

Funder

National Key R & D Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

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3. Enhancement of postharvest sensory quality and antioxidant capacity of sweet pepper fruits by foliar applying calcium lactate and ascorbic acid;Barzegar;Scientia Horticulturae,2018

4. Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit;Budu;Austr. J. Exp. Agricult.,2003

5. Characterization of polyphenol oxidase activity in Ataulfo mango;Cheema;Food Chem.,2015

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