Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures
Author:
Affiliation:
1. College of Food Science and Engineering Hainan University Haikou China
2. Hainan Key Laboratory of Food Nutrition and Functional Food Haikou China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2341
Reference36 articles.
1. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit
2. Applications and potentialities of Atomic Force Microscopy in fossil and extant plant cuticle characterization
3. Accumulation of lignin in relation to change in activities of lignification enzymes in loquat fruit flesh after harvest
4. Effect of temperature and low oxygen on pericarp hardening of mangosteen fruit stored at low temperature
5. Browning disorders in pear fruit
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