The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment
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Abstract: Enzymatic browning by tyrosinase and nonenzymatic browning (Maillard reaction) are responsible for producing new compounds which contributes considerably to the undesirable of aroma, taste and colour in food. I...
LCC TENDOkVkdWNhdGlvbg~~; LCC:Science (General)Idioma eng
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