Inhibitory effect and molecular mechanism on tyrosinase and browning of fresh-cut apple by longan shell tannins
Wei‐Ming Chai, Wenshuang Wei, Xinru Hu, Qiuhan Bai, Yiwen Guo, Mingyi Zhang, Shuting Li, Qiuxia Pan
Topics & Concepts
TyrosinaseBrowningChemistryProanthocyanidinBiochemistryHydroxylationAntioxidantPhenolsEnzymeCircular dichroismFood scienceOrganic chemistryPolyphenolmelanin and skin pigmentationPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques