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

标题
Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product
作者
关键词
Browning, Aspartic acid (Asp), PPO activity, Polyphenol substrate, Potato
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 166, Issue -, Pages 111209
出版商
Elsevier BV
发表日期
2020-04-22
DOI
10.1016/j.postharvbio.2020.111209

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