Cinnamic acid treatment reduces the surface browning of fresh-cut taro
Yanhui Xiao, Jieli Zhang, Yuanyuan Jiang, Yuan Yuan, Jing Xie, Jinming He, Bin Wang
Topics & Concepts
BrowningFlavonoidChemistryCatalaseAntioxidantCinnamic acidPeroxidaseFood scienceEnzyme assayChalcone synthaseBiochemistryHydrogen peroxideEnzymeBotanyBiologyPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementPlant Gene Expression Analysis