Inhibition of loquat enzymatic browning by sulfhydryl compounds

Author: Ding C.-K.   Chachin K.   Ueda Y.   Wang C.Y.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.76, Iss.2, 2002-02, pp. : 213-218

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract