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Maillard Reaction Products (MRPs) Inhibit Browning of Frozen Sweet Potato Slices
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S531

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    Abstract:

    Maillard reaction products(MRPs) have effect on the polyphenol oxidase(PPO) and the browning of frozen sweet potato slices.MRPs,synthesized under different conditions including heating time,type of amino acids, pH,amino acid and glucose concentrations var

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LI Shu-yuan, ZHANG Min. Maillard Reaction Products (MRPs) Inhibit Browning of Frozen Sweet Potato Slices[J]. Journal of Food Science and Biotechnology,2006,25(3).

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