【文獻標題】High-pressure carbon dioxide treatment alleviates browning development 

by regulating membrane lipid metabolism in fresh-cut lettuce

【作者】Wanlu Ma,Jiaxing Li,Ayesha Murtaza et.al

【作者單位】華中農業(yè)大學（Huazhong Agricultural University）

【文獻中引用產(chǎn)品】

植物脂肪氧化酶（LOX）ELISA試劑盒  活性

植物磷脂酶D(PLD)ELISA試劑盒

【關鍵詞】High-pressure carbon dioxide,Fresh-cut lettuce, Browning degree, Storage,Phenolic compounds

【DOI】doi.org/10.1016/j.foodcont.2021.108749

【影響因子(IF)】6.65

【出版期刊】《Food Control》

【產(chǎn)品原文引用】Plant Lipid Oxidase (LOX) activity was determined by using a Plant 

Lipid Oxidase (LOX) ELISA Kit (Shanghai Huding Biological Technology 

Co., Ltd.). 0.1 g of fresh lettuce sample tissue was weighed, and 0.9 mL 

phosphate buffer (pH 7.4 0.01 M) was added. After complete grinding, 

the supernatant was obtained by centrifugation at 10,000 rpm for 20 

min at 4 ?C as the crude LOX enzyme extract. Use the kit according to the 

instructions for the LOX activity assay.

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