Kojic acid suppresses browning incidence, maintains quality and sensory attributes of harvested loquat fruit by upregulating enzymatic and non-enzymatic antioxidants
褐变
曲酸
食品科学
酶
化学
生物化学
酪氨酸酶
作者
Saqib Ayyub,Ahmad Sattar Khan,Raheel Anwar,Abdul Rehman,Hafiz Muhammad Shoaib Shah,Sajid Ali