Cargando…
Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures
Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut and its possible influencing factors (e.g., t...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269670/ https://www.ncbi.nlm.nih.gov/pubmed/34262736 http://dx.doi.org/10.1002/fsn3.2341 |