Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

This work investigates the role of hydrogen sulfide (H(2)S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L(−1) of H(2)S and stored at 10°C for 8 days. The results indicated that the H(2)S treatm...

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Detalles Bibliográficos
Autores principales: Dou, Yuan, Chang, Chunmei, Wang, Jing, Cai, Zhipeng, Zhang, Wei, Du, Huaying, Gan, Zengyu, Wan, Chunpeng, Chen, Jinyin, Zhu, Liqin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8212951/
https://www.ncbi.nlm.nih.gov/pubmed/34150826
http://dx.doi.org/10.3389/fnut.2021.652984

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8212951/
https://www.ncbi.nlm.nih.gov/pubmed/34150826
http://dx.doi.org/10.3389/fnut.2021.652984

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