摘要
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.
出处
《中国食物与营养》
2012年第2期30-33,共4页
Food and Nutrition in China
关键词
酶促褐变
机理
研究进展
enzymatic browning
mechanism
research advancement
