Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes
Liping Qiao, Man Gao, Jiaxuan Zheng, Jingyan Zhang, Laifeng Lu, Xia Liu
Topics & Concepts
BrowningPolyphenol oxidaseChemistryPhenylalanine ammonia-lyasePeroxidaseMalondialdehydeFood sciencePolyphenolTyrosinasePostharvestAntioxidantPhenylalanineEnzymeBiochemistryHorticultureBiologyAmino acidMedicinal Plants and NeuroprotectionPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities