Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

Published 2015 View Full Article

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Title
Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 177, Issue -, Pages 376-381
Publisher
Elsevier BV
Online
2015-01-20
DOI
10.1016/j.foodchem.2015.01.065

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