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NaCl treatment with low density polyethylene packaging bags can enhance the aroma of fresh-cut apple, not only inhibit its browning

Su Ma, Jinling Ma, Qingguo Wang, Chao Wang, Hanzhang Shi, Jingying Shi, Jingying Shi

2023Food Packaging and Shelf Life11 citationsDOI

Topics & Concepts

BrowningPolyphenol oxidaseChemistryLow-density polyethyleneFood scienceFlavorPhenylalanine ammonia-lyaseAromaEthanolAlcoholBiochemistryEnzymePolyethyleneOrganic chemistryPeroxidasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation Studies
NaCl treatment with low density polyethylene packaging bags can enhance the aroma of fresh-cut apple, not only inhibit its browning | Litcius