Quinone reactivity: Investigation of their contribution to nonenzymatic browning
Abstract Browning is a severe problem in the juice industry, which is tremendously affected by quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of different quinones were investigated. LC/MS was applied to monitor the loss of polyphenols and quinones in model...
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| Автори: | , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Wiley
2023-06-01
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| Серія: | Food Frontiers |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.1002/fft2.247 |
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