Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce
Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or brow...
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Format: | Article |
Language: | English |
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MDPI AG
2021-08-01
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Series: | Applied Sciences |
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Online Access: | https://www.mdpi.com/2076-3417/11/17/7813 |