Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples.
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DOI: 10.1016/j.foodchem.2017.01.041
Abstract: The hunt for anti-browning agents in the food and agricultural industries aims to minimize nutritional loss and prolong post harvest storage. In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rind, on… read more here.
Keywords: effect; enzymatic browning; cyanidin sophoroside; polyphenol oxidase ... See more keywords