Antioxidant and Perservation Effect of Aromatic Hydrosol and Its Application in Fresh-Cut Agaricus bisporus (Lange) Sing. Preservation
Polyphenol oxidase (PPO) is one of the most important factors affecting the browning of fresh-cut fruit and vegetable products. In this research, the effect of aromatic hydrosol on the activity of PPO and its biological antioxidant effect were studied. Aromatic hydrosol extracted from 12 kinds of ar...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-15-027.pdf |