Browning Prevention by Ascorbic Acid and 4-Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates
Author:
Publisher
Wiley
Subject
Food Science
Reference42 articles.
1. EFFECT OF ANTIBROWNING TREATMENT ON COLOR AND FIRMNESS OF FRESH-CUT PEARS
2. Browning Inhibition of Fresh-cut `Anjou', `Bartlett', and `Bosc' Pears
3. 4-Hexylresorcinol, a Potent Inhibitor of Mushroom Tyrosinase
4. Extending Shelf Life of Fresh-cut Pears
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