Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage

Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii...

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Detalles Bibliográficos
Autores principales: Gong, Chao, Gao, Wenjuan, Wu, Shengjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534207/
https://www.ncbi.nlm.nih.gov/pubmed/37780263
http://dx.doi.org/10.1016/j.fochx.2023.100874

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534207/
https://www.ncbi.nlm.nih.gov/pubmed/37780263
http://dx.doi.org/10.1016/j.fochx.2023.100874

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