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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice

Zijing Xu1, Zihan Yang2, Junfu Ji2

  • 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 10083, China.

Food Chemistry
|October 13, 2022
PubMed

Keywords:
ColorInhibitionNon-enzymatic browningPolyphenolsQuinones

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