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Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase |
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| Authors: | Jiangping Sun Meng Wang Haiquan Liu Jing Xie Yingjie Pan Changhua Xu Yong Zhao |
| Affiliation: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;2. Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation, Shanghai, China;3. Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, China |
| Abstract: | |
| Keywords: | acidic electrolysed water technology polyphenoloxidase circular dichroism Fourier transform infrared spectroscopy |