The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage
Yinxia Zhu, Xinru Du, Jiaxuan Zheng, Wang Ting, Xun You, Hui Liu, Xia Liu
Topics & Concepts
BrowningPolyphenol oxidasePeroxidasePoint of deliveryChemistryFood scienceCatechol oxidasePolyphenolMembrane permeabilityAntioxidantEnzymeHorticultureMembraneBiochemistryBiologyPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsDye analysis and toxicity