Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity

Feng, Yanyan; Liu, Tengfei; Dong, Tiantian; Wang, Qingguo

doi:10.1016/j.postharvbio.2024.112781

Postharvest Biology and Technology

2024

DOI: 10.1016/j.postharvbio.2024.112781

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Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity

Yanyan Feng,

Tengfei Liu,

Tiantian Dong

et al.

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Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity

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References 54 publications

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