Preparation of tyrosinase inhibitors and antibrowning agents using green technology

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Title
Preparation of tyrosinase inhibitors and antibrowning agents using green technology
Authors
Keywords
Chalcone derivatives, One-pot green synthesis, Tyrosinase inhibitors, Antibrowning, Fresh-cut lotus root slices
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 589-596
Publisher
Elsevier BV
Online
2015-11-05
DOI
10.1016/j.foodchem.2015.11.007

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