Inhibition of enzymatic browning in fresh-cut potatoes by 1,3,4-oxadiazole-2-thiol analogs and elucidation of their tyrosinase inhibition mechanism
Jinfeng Zhang, Zhiyun Peng, Guangcheng Wang
Topics & Concepts
TyrosinaseBrowningChemistryThiolEnzymeOxadiazoleMechanism (biology)BiochemistryEnzyme inhibitionCombinatorial chemistryOrganic chemistryEpistemologyPhilosophymelanin and skin pigmentationTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques