Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

Published 2020 View Full Article

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Title
Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product
Authors
Keywords
Browning, Aspartic acid (Asp), PPO activity, Polyphenol substrate, Potato
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 166, Issue -, Pages 111209
Publisher
Elsevier BV
Online
2020-04-22
DOI
10.1016/j.postharvbio.2020.111209

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