Author:
Chen Gang,Wang Yuhui,Li Yongxin,Zhang Jiaojiao,Huo Yanrong,Ge Wanying,Yang Huqing
Reference55 articles.
1. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015
2. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chemistry,2016
3. 1,2,3-Triazole-based kojic acid analogs as potent tyrosinase inhibitors: Design, synthesis and biological evaluation;Ashooriha;Bioorganic Chemistry,2019
4. Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes;Aymeric;Journal of the Science of Food and Agriculture,2018
5. Modeling respiration rate of fresh-cut sweet potato (Anggun) stored in different packaging films;Azhar Shapawi;Food Packaging and Shelf Life,2021
Cited by
1 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