Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.
about
Interactions between plant proteins/enzymes and other food components, and their effects on food quality.Methyl jasmonate effectively enhanced some defense enzymes activity and Total Antioxidant content in harvested "Sabrosa" strawberry fruit.Maintaining postharvest quality of cold stored 'Hass' avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylate.De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits.Pathway Analysis and Metabolites Identification by Metabolomics of Etiolation Substrate from Fresh-Cut Chinese Water Chestnut (Eleocharis tuberosa).
P2860
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年學術文章
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name
Salicylic acid inhibits enzyma ...... inhibiting polyphenol oxidase.
@en
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut
@nl
type
label
Salicylic acid inhibits enzyma ...... inhibiting polyphenol oxidase.
@en
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut
@nl
prefLabel
Salicylic acid inhibits enzyma ...... inhibiting polyphenol oxidase.
@en
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut
@nl
P2093
P1433
P1476
Salicylic acid inhibits enzyma ...... inhibiting polyphenol oxidase.
@en
P2093
P356
10.1016/J.FOODCHEM.2014.08.115
P577
2014-09-04T00:00:00Z