Prevention of browning in potato with a heat-treated onion extract

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 4, 2002, Pages 856-858

  Lee, Min Kyung ^a   Kim, Young Mai ^a   Kim, Na Young ^a   Kim, Gi Nahm ^a   Kim, Seok Hwan ^a   Bang, Keuk Seung ^a   Park, Inshik ^a  

^a Dong A University   (South Korea)

Author keywords

Browning; Onion extract; Polyphenol oxidase; Potato

Indexed keywords

ALLIUM CEPA; SOLANUM TUBEROSUM;

CATECHOL OXIDASE; PLANT EXTRACT;

ARTICLE; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; GLYCATION; KINETICS; METABOLISM; ONION; PHYSIOLOGY; POTATO;

CATECHOL OXIDASE; KINETICS; MAILLARD REACTION; ONIONS; PLANT EXTRACTS; SOLANUM TUBEROSUM;

EID: 0036549649     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.856     Document Type: Article

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