Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
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DOI: 10.1080/07373937.2017.1319856
Abstract: ABSTRACT In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple… read more here.
Keywords: apple slices; based apple; nonenzymatic browning; apple ... See more keywords