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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

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