enzymatic browning

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1
Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning.
Espley, Richard V;Leif, Davin;Plunkett, Blue;McGhie, Tony;Henry-Kirk, Rebecca;Hall, Miriam;Johnston,...
2019 Frontiers in plant science DOI: 10.3389/fpls.2019.01... 245 views
2
Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices.
Ali, Sajid;Anjum, Muhammad Akbar;Nawaz, Aamir;Naz, Safina;Hussain, Sajjad;Ejaz, Shaghef;Sardar, Hasa...
2020 Journal of food biochemistry DOI: 10.1111/jfbc.13136 312 views

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Journal of food biochemistry
ISSN: 01458884 944 views
Frontiers in plant science
ISSN: 1664-462X 1,011 views

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ethylene flavonoids peroxidase anthocyanin apple transcription factors ripening oxidative stress shelf life nelumbo nucifera phenolic metabolism