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Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

Jiangping Sun1, Meng Wang1, Haiquan Liu1,2,3

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Journal of the Science of Food and Agriculture
|May 27, 2017
PubMed
Abstract

Keywords:
Fourier transform infrared spectroscopyacidic electrolysed water technologycircular dichroismpolyphenoloxidase

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