果蔬采后酶促褐变机理及影响褐变的因素研究进展OACSTPCD
Research Advancement of Enzymatic Browning Mechanism After Harvest of the Fruit and Vegetable and Its Influence Factors
综述了果蔬采后酶促褐变过程中与褐变有关的酶如多酚氧化酶、过氧化物酶等的反应机理，反应底物酚类物质的反应机理及分类，以及影响褐变的因素研究进展。
The reaction mechanism of polyphenol oxidase and peroxidase during fruit and vegetable enzymatic browning after harvest, the reaction mechanism and classification of phenolic material , and the factors affecting browning were reviewed.
弓志青;王文亮
山东省农业科学院农产品研究所,济南250100山东省农业科学院农产品研究所,济南250100
轻工纺织
酶促褐变机理研究进展
enzymatic browningmechanismresearch advancement
《中国食物与营养》 2012 (2)
30-33,4
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