Effects of melatonin treatment on browning alleviation of fresh‐cut foods-Reference-Cited by-同舟云学术

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Published:2021-05-26 Issue:9 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Xiao Yanhui¹,Xie Jing¹,Wu Chunshuang²,He Jinming¹,Wang Bin¹²^ORCID

Affiliation:

1. Henry Fok College of Biology and Agriculture, Shaoguan Aromatic Plant Engineering Research Center Shaoguan University Shaoguan China

2. Guangdong Province Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture South China Agricultural University Guangzhou China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13798

Reference49 articles.

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2. Purification and characterization of polyphenol oxidase, peroxidase and lipoxygenase from freshly cut lettuce (L. sativa);Altunkaya A.;Food Technology and Biotechnology,2010

3. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction

4. Functions of melatonin in plants: a review

5. Antisense Expression of Polyphenol Oxidase Genes Inhibits Enzymatic Browning in Potato Tubers

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