Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzy...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2022
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| Subjects: | |
| Online Access: | http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf http://eprints.utm.my/103327/ http://dx.doi.org/10.3390/molecules27031101 |
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