Author:
Feng Yanyan,Zhang Dailiang,Sun Yan,Meng Zan,Malik Aman Ullah,Zhang Song,Yan Hui,Wang Qingguo
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference61 articles.
1. Anti-browning methods on fresh-cut fruits and fruit juice: a review;Afoakwah;Afr. J. Biol. Sci.,2020
2. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chem.,2016
3. RIFM fragrance ingredient safety assessment, furfuryl thioacetate, CAS Registry Number 13678-68-7;Api;Food Chem. Toxicol.,2020
4. Hydroxyphenyl thiosemicarbazones as inhibitors of mushroom tyrosinase and antibrowning agents;Carcelli;Food Chem.,2020
5. New tyrosinase inhibitors selected by atomic linear indices-based classification models;Casanola-Martin;Bioorg. Med. Chem. Lett.,2006
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献