| 标题 |
EGCG combined with pulsed ultrasound inhibited browning of frozen-thawed apples by synergistically stabilizing cell structures, inducing flavonoid accumulation, and inhibiting PPO expression |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Haiying Yang; Yawen Li; Jiani Chen; Zijun Wang; Ying Xie; et al 出版日期:2026-03-14 |
| 求助人 | |
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(2025-6-4)