Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols
The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols o...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-04-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2590157525003165 |
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