Using of group-based selected flavonoids as alternative inhibitors for potato polyphenol oxidase.
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DOI: 10.1111/jfbc.13700
Abstract: One of the main problems encountered after fresh-cutting of foods is enzymatic browning causing changes in the texture, taste, and color. The variety of physical and chemical-based antibrowning methods was applied to extend the shelf… read more here.
Keywords: inhibitors potato; selected flavonoids; group based; polyphenol oxidase ... See more keywords