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Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues. EUG treatment was found to inactivate browning-related enzymes and reduce pheno...

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Detalles Bibliográficos
Autores principales:	Zhu, Lijuan, Hu, Wanfeng, Murtaza, Ayesha, Iqbal, Aamir, Li, Jiaxing, Zhang, Jiao, Li, Junjie, Kong, Mengjie, Xu, Xiaoyun, Pan, Siyi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043673/ https://www.ncbi.nlm.nih.gov/pubmed/35492256 http://dx.doi.org/10.1016/j.fochx.2022.100307

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