Cysteine’s effects on chlorogenic acid quinone induced greening and browning: Mechanism and effect on antioxidant reducing capacity-Reference-Cited by-同舟云学术

Cysteine’s effects on chlorogenic acid quinone induced greening and browning: Mechanism and effect on antioxidant reducing capacity

Published:2020-03 Issue: Volume:309 Page:125697
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Yundi,Were Lilian

Funder

Chapman University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Evidence for the formation of benzacridine derivatives in alkaline-treated sunflower meal and model solutions;Bongartz;Molecules,2016

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