Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study

Author:

Bobo Gloria,Arroqui CristinaORCID,Virseda Paloma

Funder

Universidad Pública de Navarra

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. Control of respiration and colour modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres;Angos;Postharvest Biology and Technology,2008

2. Official methods of analysis of AOAC international,2000

3. Tea and herbal infusions: Their antioxidant activity and phenolic profile;Atoui;Food Chemistry,2005

4. The effects of Maillard reaction products on apple and potato polyphenoloxidase and their antioxidant activity;Atrooz;International Journal of Food Science and Technology,2008

5. Bio-preservation of fresh-cut tomatoes using natural antimicrobials;Ayala-Zavala;European Food Research and Technology,2008

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