α-Lipoic acid treatment regulates enzymatic browning and nutritional quality of fresh-cut pear fruit by affecting phenolic and carbohydrate metabolism
Chuanlong Men, Chenchen Wu, Jing Zhang, Yaqian Wang, Miao Chen, Changhong Liu, Lei Zheng
Topics & Concepts
BrowningPEARPostharvestSucroseCarbohydrate metabolismFood scienceChemistryMetabolismPhenolsEnzymeBiochemistryCarbohydrateBiologyBotanyPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementBiochemical and biochemical processes