Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue
Mengjie Kong, Ayesha Murtaza, Xueqi Hu, Aamir Iqbal, Lijuan Zhu, Shinawar Waseem Ali, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Topics & Concepts
BrowningPolyphenol oxidasePhenylalanine ammonia-lyaseChemistryCarbon dioxidePeroxidaseFood scienceCatechol oxidaseHorticultureBotanyBiochemistryEnzymeBiologyOrganic chemistryPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesis