Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning

Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thou...

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Detalles Bibliográficos
Autores principales: Tilley, Andrew, McHenry, Mark P., McHenry, Julia Anwar, Solah, Vicky, Bayliss, Kirsty
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10637886/
https://www.ncbi.nlm.nih.gov/pubmed/37954915
http://dx.doi.org/10.1016/j.crfs.2023.100623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10637886/
https://www.ncbi.nlm.nih.gov/pubmed/37954915
http://dx.doi.org/10.1016/j.crfs.2023.100623

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