Enzymatic Browning Control in Potato with Ascorbic Acid-2-Phosphates-Reference-Cited by-同舟云学术

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Enzymatic Browning Control in Potato with Ascorbic Acid-2-Phosphates

Published:1992-09 Issue:5 Volume:57 Page:1132-1135
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SAPERS G.M.,MILLER R.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb11281.x/fullpdf

Reference19 articles.

Cited by 55 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. Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties;2022-05-25

2. Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity;Postharvest Biology and Technology;2022-02

3. Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts;Journal of Agricultural and Food Chemistry;2019-10-05

4. Antibrowning Compounds for Minimally Processed Potatoes: A Review;Food Reviews International;2019-08-09

5. Estimated Daily Intake of Aluminum from Platycodon grandiflorum A. De Candolle;Journal of the Korean Society of Food Science and Nutrition;2016-08-31

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