| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543292 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠NO maintained a high level of firmness, delayed browning and cap opening. ⺠NO promoted the accumulation of phenolics, ascorbic acid. ⺠NO reduced the increases in both O2- production rate and H2O2 content. ⺠NO inhibited the activity of PPO, and increased the antioxidant enzymes activities.
Related Topics
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Authors
Tianjia Jiang, Xiaolin Zheng, Jianrong Li, Guoxing Jing, Luyun Cai, Tiejin Ying,