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2013•Food ChemistryRequires access

Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)

B. Mishra, Satyendra Gautam, Arun Sharma

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Key concepts: Browning, Polyphenol oxidase, Cultivar, Catechol oxidase, Polyphenol, Food science, Solanum, Chemistry

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Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena) — Research Paper | ScholarLens