Quinone-mediated non-enzymatic browning in model systems during long-term storage

Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products. Here, the non-enzymatic browning mechanism between catechin (CAT), chlorogenic acid (CQA) and their corresponding quinones was investigated in model syste...

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Detalles Bibliográficos
Autores principales: Su, Jingjing, Geng, Yaqian, Yao, Jinbo, Huang, Yuan, Ji, Junfu, Chen, Fang, Hu, Xiaosong, Ma, Lingjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743271/
https://www.ncbi.nlm.nih.gov/pubmed/36519110
http://dx.doi.org/10.1016/j.fochx.2022.100512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743271/
https://www.ncbi.nlm.nih.gov/pubmed/36519110
http://dx.doi.org/10.1016/j.fochx.2022.100512

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