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The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment

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The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment

Aya Rashan et al · University of Mosul, College of Education for Pure Science · 2020 · ISSN 1812-125X

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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<i>Planck</i> 2018 results

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<i>Planck</i> 2018 results

N. Aghanim; Y. Akrami; M. Ashdown; J. Aumont; C. Baccigalupi; M. Ballardini; A. J. Banday; R. B. Barreiro · Astronomy and Astrophysics · 2020

We present cosmological parameter results from the final full-mission Planck measurements of the cosmic microwave background (CMB) anisotropies, combining information from the temperature and polarization maps and the le...

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