Short-term warming inhibits polyphenol oxidase activity and influences free amino acid accumulation and de novo synthesis of tyrosine in fresh-cut potato
Xin Xu, Pei Liu, Tiantian Dong, Song Zhang, Qingguo Wang
Topics & Concepts
BrowningChemistryPolyphenol oxidaseBiochemistryFood scienceCatalaseValineLysineTyrosineGallic acidPeroxidaseAmino acidEnzymeAntioxidantPotato Plant ResearchMycotoxins in Agriculture and FoodPostharvest Quality and Shelf Life Management