Browning of litchi fruit pericarp: Role of polyphenol oxidase, peroxidase, phenylalanine ammonia lyase and effect of gamma radiation

Journal of Food Biochemistry

Volumn 36, Issue 5, 2012, Pages 604-612

  Mishra, Bibhuti Bhusan ^a   Kumar, Sanjeev ^a   Wadhawan, Surbhi ^a   Hajare, Sachin N ^a   Saxena, Sudhanshu ^a   More, Varsha ^a   Gautam, Satyendra ^a   Sharma, Arun ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

LITCHI CHINENSIS; LITCHI FRUIT; LOW-TEMPERATURE STORAGE; PHENOLICS; PHENYLALANINE AMMONIA-LYASE; POLYPHENOL OXIDASE; RADIATION TREATMENTS; SHELF LIFE; TOTAL PHENOLICS;

AMINO ACIDS; AMMONIA; FRUITS; GAMMA RAYS;

PHENOLS;

LITCHI CHINENSIS;

EID: 84867194661     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00572.x     Document Type: Article

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