Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh-cut carrots.
Chen ChenWenzhong HuRuidong ZhangAili JiangChenghui LiuPublished in: Journal of the science of food and agriculture (2018)
H2 S inhibited the surface whitening of fresh-cut carrots by reducing H2 O2 accumulation and lipid peroxidation, and also inhibited PPO and POD activities. © 2018 Society of Chemical Industry.
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