Enhanced expression of serine protease inhibitor StSPI128 alleviates the enzymatic browning in fresh-cut potatoes via increasing antioxidant abilities
Tiantian Dong, Yu Cao, Guangcun Li, Qingguo Wang
Topics & Concepts
BrowningChemistryAntioxidantFood scienceBiochemistryEnzymeProteaseSerine proteasePostharvest Quality and Shelf Life ManagementPotato Plant ResearchMycotoxins in Agriculture and Food