Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity
Fengru Zhang, Shu Jiang, Shuang Jia, B. Gui, Yingying Wei, Yi Chen, Jianfen Ye, Feng Xu, Phebe Ding, Xingfeng Shao
Topics & Concepts
BrowningPolyphenol oxidasePolyphenolChemistryAntioxidantCatechol oxidaseAntioxidant capacityFood scienceBotanyEnzymeBiochemistryBiologyPeroxidasePostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities