Open AccessThe Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage
Author(s) -
Damla Güvercin,
Yaşar Karakurt,
Döne Toka
Publication year - 2018
Publication title -
ege üniversitesi ziraat fakültesi dergisi
Language(s) - English
Resource type - Journals
eISSN - 2548-1207
pISSN - 1018-8851
DOI - 10.20289/zfdergi.399576
Subject(s) - polyphenol oxidase , browning , chemistry , chlorogenic acid , postharvest , polyphenol , food science , catechol oxidase , mushroom , shelf life , food preservation , botany , horticulture , biochemistry , antioxidant , biology , enzyme , peroxidase
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