Answers are grounded in this paper and cite their sources.
The active site of tyrosinase is described with a view to depicting its interactions with substrates and inhibitors. Occurrence and mechanism(s) of tyrosinase-mediated browning of agrofood products are reviewed, with regard to both enzymic and chemical reactions, and their control, modulation, and inhibition. Technical and applicational implications are discussed.
No takes yet. Share an insight, caveat, or question.
Rescigno et al. (2002) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: