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food chemistry(1)

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Junfeng Tan AND Jean Paul Vincken AND Mark G. Sanders AND Zhi Lin AND Wouter J.C. de Bruijn(0)

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laboratory of food chemistry, wageningen university, p.o. box 17, 6700, aa, wageningen, the netherlands(1)
tea research institute, chinese academy of agricultural sciences, 9 meiling south road, hangzhou, zhejiang 310008, people's republic of china(1)

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2025(1)

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资源类型: 外文期刊

作者:Junfeng Tan(精确检索)

作者:Jean Paul Vincken(精确检索)

作者:Mark G. Sanders(精确检索)

作者:Zhi Lin(精确检索)

作者:Wouter J.C. de Bruijn(精确检索)

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1The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor

作者： Junfeng Tan; Jean Paul Vincken; Mark G. Sanders; Zhi Lin; Wouter J.C. de Bruijn; SCIE（2025版） EI（2025版）

机构： Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700, AA, Wageningen, the Netherlands; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China;

来源：Food Chemistry

关键词： Brown Catechins Color Discoloration oxidation Tea Yellow