## Nomenclature
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* [PERSON] et al. (2015) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (_Castana mollissima_) by competitively inhibiting polyphenol oxidase. _Food Chem._**2015**, _171_, 19-25. [CrossRef]
* [PERSON] (2011) [PERSON] Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa). _Food Chem._**2011**, _128_, 754-760. [CrossRef]
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* [PERSON] et al. (2020) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes. _Postharvesti Biol.