Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Abstract Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggpla...

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Autores principales: Xiaohui Liu, Aidong Zhang, Jing Shang, Zongwen Zhu, Ye Li, Xuexia Wu, Dingshi Zha
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/a9d6061463974e5da2bec19b0d7ef5d8
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