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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| Materias: | |
| 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 |