The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices
Rui Liu, Zhang-Long Yu, Yuanlin Sun, Sumei Zhou
Topics & Concepts
BrowningPolyphenol oxidaseChemistryChlorogenic acidCatechol oxidasePeroxidaseFood sciencePolyphenolEnzymeBiochemistryAntioxidantGABA and Rice ResearchListeria monocytogenes in Food SafetyMicrobial Inactivation Methods