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2015•Food ChemistryRequires access

Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

Ying Sun, Wei Zhang, Tao Zeng, Qixing Nie, Fengying Zhang, Liqin Zhu

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Key concepts: Browning, Hydrogen sulfide, Chemistry, Enzyme, Metabolism, Biochemistry, Lotus, Sulfide

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Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism — Research Paper | ScholarLens