Combined Inhibition of Polyphenol Oxidase by Oxyresveratrol and Epigallocatechin Gallate: A Natural Anti-Browning Strategy for Fresh-Cut Pears
Polyphenol oxidase (PPO) is a key enzyme responsible for enzymatic browning in fresh-cut fruits and vegetables, severely compromising their quality and shelf life. This study aimed to investigate the combined inhibitory mechanism of oxyresveratrol (OXY) and epigallocatechin gallate (EGCG) on PPO through multi-spectrosc...