Harpin enhances antioxidant nutrient accumulation and decreases enzymatic browning in stored soybean sprouts
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DOI: 10.1515/chem-2022-0330
Abstract: Abstract Enzymatic browning causes quality losses in the soybean sprout industry. Herein, the effects of harpin, a proteinaceous bacterial elicitor isolated from Erwinia amylovora, in regulating enzymatic browning and antioxidant nutrient accumulation in stored soybean… read more here.
Keywords: browning; accumulation; enzymatic browning; antioxidant nutrient ... See more keywords