回复trueyeoman发表于:2020/9/18 11:26:38悬赏金额:
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【序号】:1
【作者】:Lozano-de-Gonzalez, P.G., Barrett, D.M., Wrolstad, R.E., Durst, R.W
【题名】: Enzymatic browning inhibited in fresh and dried apple rings by pineapples juice
【期刊】: J of Food Science
【年、卷、期、起止页码】:2005,58,339-404
【全文链接】:
【序号】:2
【作者】Lu, S., Luo, Y., Tunner, E., Feng, H.
【题名】: Efficacy of sodium chloride as aninhibitor of enzymatic browning in apple slices
【期刊】: Food Chem
【年、卷、期、起止页码】:2007,104,824-829
【全文链接】:
【序号】:3
【作者】:Moline,H.E., Buta, JG., Newman, I.M.
【题名】: Prevention of browning of banana slices using natural products and their derivatives
【期刊】: Journal of Food Quality
【年、卷、期、起止页码】:1999,22,499-511
【全文链接】:
【序号】:4
【作者】:Oszmianski, J., Lee, C.Y.
【题名】: Inhibition of polyphenol oxidase activity and browning by honey
【期刊】:J of Agricultural and Food Chemistry
【年、卷、期、起止页码】:1990,48,695-700
【全文链接】:
【序号】:5
【作者】:Son, S.M., Moon, K.D., Lee, C.Y
【题名】: Rhubarb juice as a natural antibrowning agent
【期刊】:Journal of Food Quality
【年、卷、期、起止页码】:2000,65(7):1288-1289
【全文链接】: