Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product-Reference-Cited by-同舟云学术

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

Published:2020-08 Issue: Volume:166 Page:111209
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Feng Yanyan,Liu Qiqi,Liu Pei,Shi Jingying,Wang Qingguo

Funder

Potato Industry Innovation Team for Modern Agricultural Industry Technology System

Natural Science Foundation

Research Project of Key Agricultural Practical Technique Innovation and Taishan Industry Leading Talent Project

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference63 articles.

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4. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem.,2008

5. Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage;Amaral;Food Eng Reviews.,2015

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