Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.
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DOI: 10.1111/jfbc.13611
Abstract: Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous… read more here.
Keywords: enzymatic browning; maillard reaction; reaction; heated plant ... See more keywords