Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae

• Renske H. Janssen,

  Roles Conceptualization, Formal analysis, Investigation, Visualization, Writing – original draft, Writing – review & editing

  Affiliations Food Quality and Design, Wageningen University, Wageningen, The Netherlands, Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands

  http://orcid.org/0000-0002-9952-8045

  ⨯
• Catriona M. M. Lakemond,

  Roles Conceptualization, Writing – review & editing

  Affiliation Food Quality and Design, Wageningen University, Wageningen, The Netherlands

  ⨯
• Vincenzo Fogliano,

  Roles Conceptualization, Writing – review & editing

  Affiliation Food Quality and Design, Wageningen University, Wageningen, The Netherlands

  ⨯
• Giovanni Renzone,

  Roles Formal analysis, Writing – review & editing

  Affiliation Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy

  ⨯
• Andrea Scaloni,

  Roles Formal analysis, Writing – review & editing

  Affiliation Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy

  ⨯
• Jean-Paul Vincken

  Roles Conceptualization, Writing – review & editing

  * E-mail: jean-paul.vincken@wur.nl

  Affiliation Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands

  ⨯