Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity-Reference-Cited by-同舟云学术

Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity

Published:2022-02 Issue: Volume:184 Page:111772
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Meng Zan,Wang Tong,Malik Aman Ullah,Wang Qingguo^ORCID

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference71 articles.

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4. Solvent optimization extraction of antioxidants from foxtail millet species’ insoluble fibers and their free radical scavenging properties;Bangoura;Food Chem.,2013

5. Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi;Barman;Sci. Hortic.,2014

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