Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism
Author:
Funder
Fujian Provincial Department of Science and Technology
Publisher
Elsevier BV
Reference40 articles.
1. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage;Akıllıoğlu;Food Chemistry,2022
2. Efficacy of plant-based natural preservatives in extending shelf life of sugarcane juice: Formulation optimization by MOGA and correlation study by principal component analysis;Bag;Applied Food Research,2022
3. Fruit juice processing using membrane technology: A review;Bhattacharjee;Innovative Food Science and Emerging Technologies,2017
4. Tea polyphenols as inhibitors of furan formed in the maillard model system and canned coffee model;Bi;Journal of Food Science,2017
5. The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments;Cao;Innovative Food Science and Emerging Technologies,2018
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3