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A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes

机译：酶促褐变 - 山楂叶提取物的一种新型分析器及其在鲜切土豆保存中的应用

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Liping Qiao; Hailin Wang; Jinsheng Shao; Laifeng Lu; Jinhu Tian; Xia Liu;
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年度 2021
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1. Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes [J] . Qiao Liping, Gao Man, Zheng Jiaxuan, Food Chemistry . 2021,第Juna30期

机译：新型褐变淡化制品的褐变缓解技术：淡黄土豆中Sonchus Oleraceus L.提取物和超声组合的保存效果
2. Influence of Artificial Inoculation with Pseudomonas fluorescens on Enzymatic Browning Reactions of Fresh-cut Potatoes. [J] . Ayano Inoue, Hidemi Izumi Biocontrol Science . 2020,第4期

机译：人工接种对荧光对鲜切土豆盐酶褐变反应的影响。
3. Influence of Artificial Inoculation with Pseudomonas fluorescens on Enzymatic Browning Reactions of Fresh-cut Potatoes [J] . Inoue Ayano, Izumi Hidemi Biocontrol Science . 2020,第4期

机译：人工接种对荧光荧光对鲜切土豆的酶褐变反应的影响
4. Enzymatic properties on browning of fresh-cut potato [C] . Ling Li, Minming Wu, Minmin Zhao Annual International Conference on Material Science and Engineering . 2018

机译：鲜切马铃薯褐变的酶学性质
5. Autoregulation of pokeweed antiviral protein mRNA and genetic control of enzymatic browning in potato. [D] . Coetzer, Chris Thomas Hendrick. 2001

机译：马铃薯的商陆抗病毒蛋白mRNA的自动调节和酶促褐变的遗传控制。
6. Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage [O] . Haiyan Gao, Qing Zeng, Zhengnan Ren, 2018

机译：外源γ-氨基丁酸处理对鲜切马铃薯贮藏过程中酶促褐变的影响
7. Effect of active packages on enzymatic browning in fresh-cut potatoes (solanum tuberosum) [O] . Junqueira, Mateus da Silva, Soares, Nilda de Fátima Ferreira, Reis, Roniele Cardoso, 2009

机译：活性包装对鲜切马铃薯（马铃薯）酶促褐变的影响

A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes

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