A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning
Xueyin Ru, Ning Tao, Yanyan Feng, Qingqing Li, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryButanolFood scienceSodium bisulfiteCatechol oxidaseSubstrate (aquarium)EnzymeBiochemistryEthanolOrganic chemistryBiologyEcologyPeroxidasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant Gene Expression Analysis