Article: Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Z
Journal of food science and technology
2018 Volume 55, Issue 8, Page(s) 3001–3007
Abstract: Food browning is undesirable as it causes deterioration in food quality and appearance. This phenomenon was related to polyphenol oxidase (PPO), which catalyzes conversion of phenolic compounds ... ...
Abstract | Food browning is undesirable as it causes deterioration in food quality and appearance. This phenomenon was related to polyphenol oxidase (PPO), which catalyzes conversion of phenolic compounds into |
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Language | English |
Publishing date | 2018-05-19 |
Publishing country | India |
Document type | Journal Article |
ZDB-ID | 242498-8 |
ISSN | 0975-8402 ; 0022-1155 |
ISSN (online) | 0975-8402 |
ISSN | 0022-1155 |
DOI | 10.1007/s13197-018-3218-7 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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