Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots
Author:
Funder
Jiangnan University
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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5. Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement;Cui;Food Biosci.,2023
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