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《Journal of Changjiang Vegetables》 2005-07
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Studies on the Biochemical Conditions of Browning Promoted by Enzyme in Fruit and Vegetable

Zhao Donghai, Wang Yun, Zhang Jianping  
Browning is one of the major factors to cause low nutritive value and exterior quality of fruit and vegetable in the storage and process. The three biochemical conditions of enzymatic browning promoted by enzyme in fruit and vegetable such as hydroxybenzene, PPO and oxgen are comprehensively analyzed. Many possible methods to control browning such as heating, regulating pH, adding inhibitors of PPO, are put forward respectively. Those methods can effectively inhibit browning promoted by enzyme.
【CateGory Index】: TS255
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