Lv6
1880 积分 2023-12-27 加入
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition
6天前
已完结
The anti-inflammatory effect of lycopene complements the antioxidant action of ascorbic acid and α-tocopherol
7天前
已完结
Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents
7天前
已完结
Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid
7天前
已完结
Color stabilization of whole mango juice by protectants and its impact on flavor during storage
8天前
已完结
Inhibition of albendazole and 2‐(2‐aminophenyl)‐1H‐benzimidazole against tyrosinase: mechanism, structure–activity relationship, and anti‐browning effect
14天前
已完结
Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism
15天前
已完结
Color stabilization of whole mango juice by protectants and its impact on flavor during storage
16天前
已关闭
Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit
17天前
已完结
Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll
1个月前
已关闭
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