Kojic acid suppresses browning incidence, maintains quality and sensory attributes of harvested loquat fruit by upregulating enzymatic and non-enzymatic antioxidants
Saqib Ayyub, Ahmad Sattar Khan, Raheel Anwar, Abdul Rehman, Hafiz Muhammad Shoaib Shah, Sajid Ali
Topics & Concepts
BrowningKojic acidFood scienceEnzymeChemistryBiochemistryTyrosinasePlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management