Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in <i>Olea europaea</i> Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit
Browning of olive (<i>Olea europaea</i> L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic browning in olive fruit, but...
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| Main Authors: | , , , , , |
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| Format: | Book |
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MDPI AG,
2023-08-01T00:00:00Z.
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