The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

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Title
The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products
Authors
Keywords
Browning process, Browning products, Polyphenoloxidase, Amino acids, Glycine, LC–ESI–MS
Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 879-885
Publisher
Elsevier BV
Online
2015-07-23
DOI
10.1016/j.foodchem.2015.07.100

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