Xanthone-related compounds as an anti-browning and antioxidant food additive

Published 2018 View Full Article

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Title
Xanthone-related compounds as an anti-browning and antioxidant food additive
Authors
Keywords
Maclurin, Enzymatic browning, Antioxidant, Food additive, In silico
Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 345-350
Publisher
Elsevier BV
Online
2018-09-01
DOI
10.1016/j.foodchem.2018.08.144

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