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Showing 1 to 1 of 1 for “"non enzymatic browning"”.
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Effects of Flavonoids and Ascorbic Acid Derivatives on Non-enzymatic Browning in Peaches
Non-enzymatic browning (NEB) due to ascorbic acid degradation is one of the most common reasons the shelf life of many processed foods is reduced. Different methods to minimize or retard the formation of browning pigments have been studied; however, to date, refrigeration is still the most …