Non-enzymatic browning of lotus root during boiling-Reference-Cited by-同舟云学术

Non-enzymatic browning of lotus root during boiling

Published:2023-01 Issue: Volume:173 Page:114191
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Qiu-Lan^ORCID,Yi Yang^ORCID,Wang Shi-Qi,Wang Hong-Xun,Xu Wei,Min Ting,Wang Li-Mei

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

4. Nutrient composition analysis and quality comprehensive evaluation of lotus root in 10 producing areas;Cheng;Science and Technology of Food Industry,2021

5. Arginine-derived advanced glycation end products generated in peptide-glucose mixtures during boiling;Frolov;Journal of Agricultural and Food Chemistry,2014

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