Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties
| Autor: | Liu, Xin, Sun, Jing, Qi, Xiangming, Mao, Xiangzhao |
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| Zdroj: | In Innovative Food Science and Emerging Technologies March 2024 92 |
| Databáze: | ScienceDirect |
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