The role of chicory furaneol in reducing potato browning: Inhibiting polyphenol oxidase activity and enhancing antioxidant capacity
Xiaoyong Chang, Qingguo Wang, Tiantian Dong, Yanyan Feng
Topics & Concepts
BrowningChemistryPolyphenolPolyphenol oxidaseAntioxidantFood scienceAntioxidant capacityCatechol oxidaseEnzymeBiochemistryPeroxidasePotato Plant ResearchPostharvest Quality and Shelf Life ManagementMycotoxins in Agriculture and Food