Various antibrowning agents and green tea extract during processing and storage

Journal of Food Processing and Preservation

Volumn 27, Issue 3, 2003, Pages 213-225

  Wang, Li Fei ^a   Kim, Dong Man ^b   Park, Jong Dae ^b   Lee, Chang Y ^c  

^a AmorePacific Corporation   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; CHELATION; COLOR; COMPOSITION; FOOD PROCESSING; FOOD STORAGE; HEATING; OXIDATION; PHENOLS;

ANTIBROWNING EFFECTS; AUTOOXIDATIONS;

BEVERAGES;

EID: 0043285181     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2003.tb00513.x     Document Type: Article

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