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Showing 1 to 1 of 1 for “"α-glucosylrutin"”.
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Effects of Flavonoids and Ascorbic Acid Derivatives on Non-enzymatic Browning in Peaches
… and the addition of a water soluble flavonoid (°-glucosylrutin, °-GR) in diced peaches packaged in retortable pouches stored at 24, 40 and 51°C, there were no significant effects of °-GR on any of the peach sources at 51°C. However, at 40°C, °-GR improved the quality of diced peaches in pouches …