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

出版年份 2018 全文链接

标题

作者

关键词

Maclurin, Enzymatic browning, Antioxidant, Food additive, In silico

出版物

Volume 274, Issue -, Pages 345-350

出版商

Elsevier BV

发表日期

2018-09-01

DOI

10.1016/j.foodchem.2018.08.144

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