A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration
Gang Chen, Yuhui Wang, Yongxin Li, Jiaojiao Zhang, Yanrong Huo, Wanying Ge, Huqing Yang
Topics & Concepts
Kojic acidBrowningChemistryTyrosinaseFood scienceHydrochlorideCatecholBiochemistryChromatographyEnzymePotato Plant ResearchPostharvest Quality and Shelf Life ManagementGarlic and Onion Studies