Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices
Wanli You, Chunfei Wang, Jinglin Zhang, Xueyin Ru, Feng Xu, Zhengguo Wu, Peng Jin, Yonghua Zheng, Shifeng Cao
Topics & Concepts
BrowningChlorogenic acidPolyphenol oxidaseChemistryAntioxidantFood scienceAscorbic acidPhenylpropanoidPostharvestPreservativeTyrosinasePolyphenolReactive oxygen speciesBiochemistryCatechol oxidaseEnzymeBotanyBiologyBiosynthesisPeroxidasePostharvest Quality and Shelf Life ManagementPotato Plant ResearchPhytochemicals and Antioxidant Activities