Postharvest treatments with MnCl(2) and ZnCl(2) reduce enzymatic browning and enhance antioxidant accumulation in soya bean sprout

Soya bean sprout is a nutrient-abundant vegetable. However, enzymatic browning of soya bean sprouts during storage remains a challenge. In this study, the effects of treatment with MnCl(2) or ZnCl(2) on the browning index, antioxidant nutrient accumulation, total antioxidant capacity and enzyme acti...

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Detalles Bibliográficos
Autores principales: Jin, Xijun, Zhou, Weixin, Cao, Liang, Zhang, Yuxian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630537/
https://www.ncbi.nlm.nih.gov/pubmed/36323864
http://dx.doi.org/10.1038/s41598-022-23367-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630537/
https://www.ncbi.nlm.nih.gov/pubmed/36323864
http://dx.doi.org/10.1038/s41598-022-23367-7

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