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Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

Xinyu Liu1, Dandan Chen2, Zihan Yang2

  • 1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Food Research International (Ottawa, Ont.)
|June 2, 2022
PubMed

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