Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids
Zan Meng, Tiantian Dong, Aman Ullah Malik, Song Zhang, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseFood scienceChemistryValineHorticultureAmino acidBotanyBiologyBiochemistryPeroxidaseEnzymePotato Plant ResearchPostharvest Quality and Shelf Life ManagementMycotoxins in Agriculture and Food