Enzymatic Browning of Apples on the Market: Relationship between Browning, Polyphenol Content, and Polyphenol Oxidase.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 33 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Enzymes as a boon and a bane in the postharvest processing of fruits and vegetables;Enzymatic Processes for Food Valorization;2024
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3. Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen;International Journal of Food Science & Technology;2022-05-31
4. Food chemistry and biochemistry of enzymatic browning;Food Science and Technology Research;2022
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