Inhibitory effects of ultrasound combined with ascorbic...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 12 Vol. 59; Iss. 2

Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles

Niu, Meng, Hou, Gary G., Li, Xiaodan, Wang, Li, Chen, Zhengxing
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Volume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.06.056
Date:
December, 2014
File:
PDF, 817 KB
english, 2014
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