Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV...

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Detalles Bibliográficos
Autores principales: Moon, Kyoung Mi, Kwon, Eun-Bin, Lee, Bonggi, Kim, Choon Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/
https://www.ncbi.nlm.nih.gov/pubmed/32549214
http://dx.doi.org/10.3390/molecules25122754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/
https://www.ncbi.nlm.nih.gov/pubmed/32549214
http://dx.doi.org/10.3390/molecules25122754

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