Food chemistry and biochemistry of enzymatic browning - Murata, Masatsune (FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022)
Keywords: Ammonia; Beansprouts; Biochemistry; Cinnamaldehyde; enzymatic browning; Enzymes; Enzymic browning; Heat shock; mild heat shock; PAL; Phenolic compounds; Phenols; Phenylalanine; Phenylalanine ammonia-lyase; Plastids; Polyphenol oxidase; Polyphenols; Substrates; Vacuoles; Wounding