Potential of quercetin in combination with antioxidants of different polarity incorporated in oil-in-water nanoemulsions to control enzymatic browning of apples
Ana María Mendoza–Wilson, René Renato Balandrán‐Quintana, Miguel Ángel Valdés-Covarrubias, José Luis Cabellos
Topics & Concepts
ChemistryQuercetinAscorbic acidChlorogenic acidBrowningTyrosinaseAntioxidantPolyphenol oxidasePolyphenolBiochemistryFood scienceEnzymePeroxidasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress