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Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7355983/ https://ncbi.nlm.nih.gov/pubmed/32549214 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25122754 |
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