Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually ca...

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Detalles Bibliográficos
Autores principales: Taranto, Francesca, Pasqualone, Antonella, Mangini, Giacomo, Tripodi, Pasquale, Miazzi, Monica Marilena, Pavan, Stefano, Montemurro, Cinzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343912/
https://www.ncbi.nlm.nih.gov/pubmed/28208645
http://dx.doi.org/10.3390/ijms18020377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343912/
https://www.ncbi.nlm.nih.gov/pubmed/28208645
http://dx.doi.org/10.3390/ijms18020377

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