Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents
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Title
Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents
Authors
Keywords
Pre-cut, NaCl treatment, Fresh-cut, Potato, Browning, Amino acid
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 178, Issue -, Pages 111543
Publisher
Elsevier BV
Online
2021-04-27
DOI
10.1016/j.postharvbio.2021.111543
References
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