Effect of polyphenol oxidase (PPO) enzymatic inducing factors on non-enzymatic browning of apple polyphenols

被引：0
|
作者：
Yi, Jian-Hua [1 ]
Dong, Xin-Ling [1 ]
Zhu, Zhen-Bao [1 ]
机构：
[1] College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 02期
关键词：
D O I：
10.13982/j.mfst.1673-9078.2015.2.021
中图分类号：
学科分类号：
摘要：
22
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收藏
页码：119 / 127
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