An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

• Qiu-yan Cao,
• Xiao Yuan,
• Xiao Yuan,
• Can Zhang,
• Xin Deng,
• Yuan-yuan Jiang,
• Yuan-yuan Jiang,
• Bin Wang,
• Bin Wang

Affiliations

Qiu-yan Cao

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Xiao Yuan

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Xiao Yuan

Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region, Shaoguan University, Shaoguan, China

Can Zhang

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Xin Deng

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Yuan-yuan Jiang

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Yuan-yuan Jiang

Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region, Shaoguan University, Shaoguan, China

Bin Wang

Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region/College of Biology and Agriculture, Shaoguan University, Shaoguan, China

Bin Wang

Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region, Shaoguan University, Shaoguan, China