مرور دوره 22, شماره 160 بر اساس موضوع "Mirabelle plum"
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Antioxidative effect of Maillard reaction products of spermine–sugar system on partially purified plum polyphenol oxidase
(انجمن علوم و صنایع غذایی ایران, 2025-05-01)One economic issue that arises from the procedures used to produce dyes from naturally occurring phenolic chemicals that enzymes have oxidized is called "enzymatic browning". Polyphenol oxidase's existence in most fruits ...



