原创力文档Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase》.pdfVIP
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Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase》.pdf
Food Chemistry 171 (2015) 19–25
Contents lists available at ScienceDirect
Food Chemistry
journal homepage: www.elsevier .com/locate/foodchem
Short communication
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut
(Castanea mollissima) by competitively inhibiting polyphenol oxidase
Dan Zhou a, Lin Li a, Yanwen Wu b, Junfeng Fan a, Jie Ouyang a,⇑
a Department of Food Science and Engineering, Co
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