Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

作者：Yanyan Feng, Qiqi Liu, Pei Liu, Jingying Shi, Qingguo Wang · 发表于：Postharvest Biology and Technology · 年份：2020 · DOI：10.1016/j.postharvbio.2020.111209 · 被引用次数：67 · 研究领域：Potato Plant Research、Enzyme-mediated dye degradation、Postharvest Quality and Shelf Life Management