The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

出版年份 2016 全文链接

标题

作者

关键词

Browning process, Browning products, Polyphenoloxidase, Amino acids, Glycine, LC–ESI–MS

出版物

Volume 192, Issue -, Pages 879-885

出版商

Elsevier BV

发表日期

2015-07-23

DOI

10.1016/j.foodchem.2015.07.100

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