Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzy...

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Detalles Bibliográficos
Autores principales: Hamdan, Norfadilah, Lee, Chia Hau, Wong, Syie Luing, Fauzi, Che Ellysa Nurshafika Che Ahmad, Zamri, Nur Mirza Aqilah, Lee, Ting Hun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839884/
https://www.ncbi.nlm.nih.gov/pubmed/35164369
http://dx.doi.org/10.3390/molecules27031101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839884/
https://www.ncbi.nlm.nih.gov/pubmed/35164369
http://dx.doi.org/10.3390/molecules27031101

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