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Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism

Authors :
Zunyang Song
Jin Qiao
Dandan Tian
Mei Dai
Qinghua Guan
Yuan He
Pei Liu
Jingying Shi
Source :
LWT. 180:114735
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
Food Science

Details

ISSN :
00236438
Volume :
180
Database :
OpenAIRE
Journal :
LWT
Accession number :
edsair.doi...........c207296295b87c5ad2a0194eb1498227

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