Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress
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DOI: 10.3390/molecules27031101
Abstract: Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative… read more here.
Keywords: genome editing; prevention; natural anti; anti browning ... See more keywords