Cod peptides inhibit browning in fresh-cut potato slices: A potential anti-browning agent of random peptides for regulating food properties

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Food Chemistry, Nutrition, Related Enzymes +13

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Food Chemistry, Polyphenol Concentrations, Polyphenolics +13

Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit

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Engineering, Botany, Green Chemistry +7