The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment
Abstract: Enzymatic browning by tyrosinase and nonenzymatic browning (Maillard reaction) are responsible for producing new compounds which contributes considerably to the undesirable of aroma, taste and colour in food. In this study, tyrosinase activity and browning intensity in quince juice were in...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Published: |
College of Education for Pure Sciences,
2020-12-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |