Effect of amino acids on formation of pigment precursors in garlic discoloration using UPLC–ESI-Q-TOF-MS analysis
| Autor: | Zhao, Ruixuan, Zou, Hui, Zhao, Renjie, Li, Ningyang, Zheng, Zhenjia, Qiao, Xuguang * |
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| Zdroj: | In Journal of Food Composition and Analysis January 2022 105 |
| Databáze: | ScienceDirect |
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