Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product
Yanyan Feng, Qiqi Liu, Pei Liu, Jingying Shi, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChlorogenic acidChemistryFood scienceCatechol oxidasePulp (tooth)Phosphoric acidGallic acidProtocatechuic acidCaffeic acidTyrosinaseBiochemistryEnzymePeroxidaseAntioxidantOrganic chemistryMedicinePathologyPotato Plant ResearchEnzyme-mediated dye degradationPostharvest Quality and Shelf Life Management