A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds
Yanyan Feng, Dailiang Zhang, Yan Sun, Zan Meng, Aman Ullah Malik, Song Zhang, Hui Yan, Qingguo Wang
Topics & Concepts
BrowningChemistryPolyphenol oxidaseFood scienceSodium metabisulfiteSodium bisulfiteCatechol oxidaseEnzymeBiochemistryOrganic chemistryPeroxidasePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementTea Polyphenols and Effects