Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity
Yanyan Feng, Tengfei Liu, Tiantian Dong, Qingguo Wang
Topics & Concepts
BrowningChemistryPolyphenol oxidaseSuperoxide dismutaseFood scienceCatalaseAntioxidantThiobarbituric acidPeroxidaseMalondialdehydeAPXBiochemistryLipid peroxidationEnzymePotato Plant ResearchMycotoxins in Agriculture and FoodPostharvest Quality and Shelf Life Management