Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods
This study aimed to investigated metabolism and browning-related enzyme differences of Fuji apples in fresh (FC), browning pulp (BR), and browning inhibition pulp (CM) at 0, 4, 6, and 8 months of storage. Apples stored for 4-months exhibited the highest browning rate and color differences, with brow...
| 出版年: | Food Chemistry: X |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-07-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2590157525005280 |