The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin

Pumpkin is rich in nutritional value, and it can be eaten as a vegetable or as a staple food, making it popular among modern consumers. However, after fresh cutting, pumpkins are susceptible to moisture loss, softening, microbial contamination, and browning, all of which significantly compromise the...

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Principais autores:	Yuge Guan, Yan Sun, Ning Yuan, Rentao Zhang, Sainan Lu, Qianqian Li, Xinghua Lu, Linjiang Pang, Wenzhong Hu
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-02-01
סדרה:	Foods
נושאים:	fresh-cut pumpkin nisin preservation quality amino acid metabolism phenylpropanoid metabolism
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/5/733
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!