Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference111 articles.
1. Akbari, E., Gholami, M., & Ghobadi, C. (2019). Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants. Journal of Food Science and Technology, 56, 3998–4008.
2. Aksoy, M. (2020). A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase. Protein Expression and Purification, 171, 105612.
3. Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E., & Saleh, M. A. (2015). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology, 52, 3651–3659.
4. Aminan, A. W., Wong, M. J., Rahman, R. A., Latif, N. A. M., & Ramli, A. N. M. (2020). Enzymatic reaction by combination of bromelain and aloe vera extracts as anti-browning agent. Materials Science Forum, 981, 228–233.
5. Arnold, M., & Gramza-Michałowska, A. (2022). Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 21, 5038–5076.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献