Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing;

The study shows that the enzymatic browning caused by PPO may be essentially controlled by blanching apricot in boiling water for 4 min.

Study on nonenzymatic browning of litchi juice and its inhibition methods;

Additive affecting nonenzymatic browning of apple juice concentrate during storage;

Factors affecting nonenzymatic browning of apple juice during storage and the corresponding ways of controlling;

Effect of antibrowning reagent without sulfite on enzymatic browning of Dioscorea opposita Thunb. cv. Tiegun fresh-cut slices and research of its PPO characteristic;

A review of enzymatic browning in fruit during storage;

Inhibition of enzymatic browning in minimally processed vegetables and fruits;

The non-enzymatic browning of greengage juice in processing;

Research on non-enzymatic browning of jujube juice during storage;

Experimental Study on the Non-enzymatic Browning of Amorphous Powder and Juice;

It could not only prevent effectively the enzyme browning,but also solve the chlorophyll browning problem,by various components synergism in the compound phosphate.

Results were that, △L* for the Hong Se-guo apple was most and the enzyme browning of it was the most remarkable.