Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives

@article{Toledo2017EnzymaticBI,
  title={Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives},
  author={Lea Toledo and C. C. Aguirre},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2017},
  volume={57},
  pages={3860 - 3872}
}
  • Lea Toledo, C. C. Aguirre
  • Published 2017
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
  • ABSTRACT Considering nearly 80 years of research regarding one of the enzymes responsible for catalyzing the formation of pigments in higher animals, plants, fungi and bacteria, this review will focus on collecting and categorizing the existing information about polyphenol oxidase (PPO) in fruits, with particular emphasis on the information in relation to avocado, which is one of the hardiest species in terms of inactivation, has documented dual activity (EC 1.14.18.1/EC 1.10.3.1), and… CONTINUE READING
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