Why do mushrooms turn brown? Chemists explore the mechanisms behind food spoilage

The research team of Annette Rompel from the Institute for Biophysical Chemistry, University of Vienna explore the mechanisms behind the "browning reaction" during the spoilage of mushrooms. The researchers were able to demonstrate that the enzyme responsible is already formed prior to fungal spoiling. The detailed study is published online in the well renowned journals, Phytochemistry and Acta Crystallographica.

Read the whole article on Physorg

More from Physorg