Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes
Author:
Affiliation:
1. Departamento Ciencia y Tecnología de Alimentos, CEBAS-CSIC, P.O. Box 4195, 30080 Murcia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0116350
Reference40 articles.
1. Progress in the chemistry of melanins and related metabolites
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