Browsing Artículos científicos by Subject "Pardeamiento Enzimático"
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Reduced enzymatic browning in potato tubers by specific editing of a Polyphenol oxidase gene via Ribonucleoprotein complexes delivery of the CRISPR/Cas9 System. (Frontiers Media, Switzerland, 2020-01-09)Polyphenol Oxidases (PPOs) catalyze the conversion of phenolic substrates to quinones, leading to the formation of dark-colored precipitates in fruits and vegetables. This process, known as enzymatic browning, is the cause ...