Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system-Reference-Cited by-同舟云学术

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Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system

Published:2022-05 Issue: Volume:187 Page:111867
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Zha Zhuping,Tang Rui,Wang Chuang,Li Ya-li,Liu Shuang,Wang Li,Wang Ke

Funder

Anhui Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

1. Vitamins and other nutrients (Chapter 45). In Official Methods of Analysis;AOAC,2000

2. Photochemistry of flavins in aqueous and organic solvents;Ahmad,2006

3. Reactive oxygen intermediates mediate a systemic signal network in the establishment of plant immunity;Alvarez;Cell,1998

4. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama;Aquino-Bolaños;Postharvest. Biol. Technol.,2004

5. Riboflavin (vitamin B₂) and oxidative stress: a review;Ashoori;Br. J. Nutr.,2014

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