Effect of 4‐methoxycinnamic acid on the postharvest browning of mushrooms ( Agaricus bisporus )

Autor:	Qin Wang, Yong-Hua Hu, Yan Shi, Jian-Cheng Lin, Yuan Zhou, Jia-Ai Liu
Rok vydání:	2020
Předmět:	Chemistry General Chemical Engineering Postharvest Browning 4-methoxycinnamic acid General Chemistry Food science Agaricus bisporus Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14735
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b7b8965e10a7ea867532de7301e31913 https://doi.org/10.1111/jfpp.14735 Zobrazit plný text záznamu