Advances in understanding of enzymatic browning in harvested litchi fruit

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 443-446

  Jiang, Yueming ^a,b   Duan, Xuewu ^a   Joyce, Daryl ^c   Zhang, Zhaoqi ^d   Li, Jianrong ^b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Anthocyanase; Anthocyanin; Browning; Litchi; Litchi chinensis; Lychee; Oxidase; Peroxidase; Phenolic; Polyphenol oxidase

Indexed keywords

ANTHOCYANIN; CATECHOL OXIDASE; ENZYME; MEMBRANE LIPID; OXIDOREDUCTASE; PEROXIDASE;

CATALYSIS; DEGRADATION; GLYCATION; HARVEST; HYDROLYSIS; LYCHEE; MEMBRANE PERMEABILITY; OXIDATION; REVIEW;

LITCHI CHINENSIS;

EID: 3242793283     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.004     Document Type: Article

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