Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system
Zhuping Zha, Rui Tang, Chuang Wang, Yali Li, Shuang Liu, Li Wang, Ke Wang
Topics & Concepts
BrowningChemistryAntioxidantFood scienceRiboflavinPhenolsMetabolismBotanyBiochemistryBiologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesLight effects on plants