Extraction of Rice Bran Extract and Some Factors Affecting Its Inhibition of Polyphenol Oxidase Activity and Browning in Potato
Author:
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/10826060902800817
Cited by 14 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
1. Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls;American Journal of Potato Research;2022-07-14
2. Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study;LWT;2022-01
3. Antibrowning Compounds for Minimally Processed Potatoes: A Review;Food Reviews International;2019-08-09
4. Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree;Food technology and biotechnology;2019
5. Rice Phenolics: Extraction, Characterization, and Utilization in Foods;Polyphenols in Plants;2019
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