Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference20 articles.
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Cited by 2 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. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles;Food Chemistry;2023-06
2. Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties;Journal of Cereal Science;2022-03
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