Alternating current electric field inhibits browning of Pleurotus ostreatus via inactivation of oxidative enzymes during postharvest storage
Chun-Chi Hsieh, Chun-Chi Hsieh, Chao‐Kai Chang, Li-Wah Wong, Chung‐Chi Hu, Jer‐An Lin, Chang-Wei Hsieh, Chang-Wei Hsieh
Topics & Concepts
Pleurotus ostreatusBrowningOysterFood sciencePolyphenol oxidasePostharvestChemistryMushroomCold storageMalondialdehydeOxidative phosphorylationCatechol oxidaseHorticultureBiochemistryEnzymeAntioxidantBiologyPeroxidaseFisheryFungal Biology and ApplicationsMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities