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Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system

Xiaotian Huang1,2, Shuqin Xia1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, People's Republic of China.

Journal of the Science of Food and Agriculture
|February 15, 2024
PubMed
Abstract

Keywords:
browningglycineinhibitionsorbitolthiol compounds

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