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Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage
The aim of this study was to evaluate the effect of γ-aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233454/ https://ncbi.nlm.nih.gov/pubmed/30482999 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3442-1 |
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