
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase
Keywords: پراکسیداز; Chinese chestnut; Competitive inhibitor; Enzymatic browning; Peroxidase; Polyphenol oxidase; Salicylic acid; Salicylic acid (PubChem CID: 338);