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pro vyhledávání: '"Isaac Kang Xing, Yeo"'
Publikováno v:
Food Chemistry. 404:134580
It has been revealed that slightly acid electrolysed water (SAEW) could delay enzymatic browning and melanin formation in food. In this work, multi-spectroscopic methods and UHPLC-Q-TOF-MS were combined to study the underlying reason. The reversible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b938880dd400ba2dc86d16ecf361117e
https://doi.org/10.1016/j.foodchem.2022.134580
https://doi.org/10.1016/j.foodchem.2022.134580
