Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors
Kaibo Yu, Lei Zhou, Yuefang Sun, Zicong Zeng, Huiwen Chen, Junping Liu, Liqiang Zou, Wei Liu
Topics & Concepts
BrowningPolyphenol oxidaseChemistryAscorbic acidFood sciencePolyphenolCatechol oxidaseBiochemistryAntioxidantEnzymePeroxidasePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementBiochemical and biochemical processes