Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test
Ning Tao, Ruihua Wang, Xin Xu, Tiantian Dong, Song Zhang, Ming Liang, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryFood scienceMetabolomicsBiochemistryPeroxidaseEnzymeChromatographyPotato Plant ResearchPostharvest Quality and Shelf Life ManagementPlant Pathogens and Fungal Diseases