Mechanisms non-enzymatic browning in orange juice during storage

标题

作者

关键词

Orange juice, Maillard reaction, Ascorbic acid, Reactive Carbonyl Species, Browning

出版物

Volume 289, Issue -, Pages 320-327

出版商

Elsevier BV

发表日期

2019-03-13

DOI

10.1016/j.foodchem.2019.03.049

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