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Study on Noenzymatic Browning of Aloe Products and Its Inhibition Methods
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TS255.3

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    Abstract:

    There are three kinds of chemical reaction in the noenzymatic browning of Aloe products: Maillard reaction, ascorbic acid oxidation, and polyphenol oxidation and condensation. The browning index during the processes and reserve of aloe product were determ

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ZHANG Tian, QIAN He, LIU Chang hong. Study on Noenzymatic Browning of Aloe Products and Its Inhibition Methods[J]. Journal of Food Science and Biotechnology,2002,21(5).

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