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Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning

Enzymatic browning of sprouts during storage is a serious problem negatively influencing their consumer quality. Identifying and understanding the mechanism of inhibition of polyphenol oxidases (PPOs) in lentil sprouts may offer inexpensive alternatives to prevent browning. This study focused on the...

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Detalles Bibliográficos
Autores principales:	Sikora, Małgorzata, Świeca, Michał, Franczyk, Monika, Jakubczyk, Anna, Bochnak, Justyna, Złotek, Urszula
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560442/ https://www.ncbi.nlm.nih.gov/pubmed/31067803 http://dx.doi.org/10.3390/foods8050154

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