Mechanism of oxalic acid delaying browning of fresh-cut apples mediated by synergistic regulation of phenol metabolism and oxidative stress
Junyan Shi, Zhiqing Gong, Ziming Cao, Furong Hou, Wenjia Cui, Fengjuan Jia, Jian Jiao, Qingxin Zhou, Wenliang Wang, Yansheng Wang
Topics & Concepts
BrowningOxalic acidOxidative stressChemistryMetabolismMechanism (biology)BiochemistryPhenolPhenolsOxidative phosphorylationFood scienceOrganic chemistryPhilosophyEpistemologyPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesHorticultural and Viticultural Research