EGCG combined with pulsed ultrasound inhibited browning of frozen-thawed apples by synergistically stabilizing cell structures, inducing flavonoid accumulation, and inhibiting PPO expression

Food Chemistry 2026

View at publisher

Authors: Haiying Yang, Yawen Li, Jiani Chen, Zijun Wang, Ying Xie, Saiqing Xu, Jia Guo, Rongrong Wang, Ning Jiang, Yang Shan, Shenghua Ding

DOI: 10.1016/j.foodchem.2026.148883

Cited by: 5

References: 56

Fields of Study & Subjects

Postharvest Quality and Shelf Life Management Microbial Inactivation Methods Food Drying and Modeling

References 56