Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement
Heping Cui, Feng Chen, Jingyang Yu, Khizar Hayat, Xiaoming Zhang
Topics & Concepts
BrowningMyrosinasePolyphenol oxidaseChemistryPicklingFood scienceCatechol oxidaseSaltingRed cabbagePolyphenolEnzymeBiochemistryBotanyAntioxidantGlucosinolateBiologyPeroxidaseBrassicaPhysical chemistryFood Quality and Safety Studiesmelanin and skin pigmentationPhytochemicals and Antioxidant Activities