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Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase

Food ChemistryBiochemistryTanninMedicinePhytochemicalPhytochemistryPharmacologyPolyphenol OxidaseFresh-cut Chinese ChestnutPolyphenolicsOxidative Stress