回复trueyeoman发表于:2020/9/18 11:26:03悬赏金额:
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【序号】:1
【作者】:Bourvellec, C.L., Quere, J.L., Sanoner, P, Drillear, J.F., Guyot, S.
【题名】: Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products
【期刊】: J of Agricultural and Food Chemistry
【年、卷、期、起止页码】:2004,52,122-130
【全文链接】:
【序号】:2
【作者】Chaisakdanugull, C., Theerakulkait, C., Wrolstad, R.E.
【题名】: Pineapple juice and its fractions in enzymatic browning inhibition of banana
【期刊】:J of Agricultural and Food Chemistry
【年、卷、期、起止页码】:2007,55,4252-4257
【全文链接】:
【序号】:3
【作者】:Chaisakdanugull, C., Theerakulkait, C.
【题名】: Partial purification and characterization of banana polyphenol oxidase
【期刊】: International Jof Food Science and Technology
【年、卷、期、起止页码】:2009,44,840-846
【全文链接】:
【序号】:4
【作者】:Kim, M.J., Kim, C.Y., Park, I.
【题名】: Prevention of enzymatic browning of pear by onion extract
【期刊】: Food Chem
【年、卷、期、起止页码】:2005,89,181-184
【全文链接】:
【序号】:5
【作者】:Lee, M.Y., Lee, M.K., Park, I.
【题名】: Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro(Colocasia antiquorum var. esculenta)
【期刊】:Food Chem
【年、卷、期、起止页码】:2007,105,528-532
【全文链接】: