Nullifying phosphatidic acid effect and controlling phospholipase D associated browning in litchi pericarp through combinatorial application of hexanal and inositol
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DOI: 10.1038/s41598-019-38694-5
Abstract: The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro… read more here.
Keywords: litchi fruit; hexanal inositol; phospholipase; nullifying phosphatidic ... See more keywords