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RSS Feeds[ASAP] Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids (Journal of Agricultural and Food Chemistry)

 
 

18 february 2020 05:04:47

 
[ASAP] Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids (Journal of Agricultural and Food Chemistry)
 


Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b07541


 
216 viewsCategory: Chemistry, Nutrition
 
[ASAP] Microbial Synthesis of Antibacterial Phenazine-1,6-dicarboxylic Acid and the Role of PhzG in Pseudomonas chlororaphis GP72AN (Journal of Agricultural and Food Chemistry)
[ASAP] Absorption Rates and Mechanisms of Avenanthramides in a Caco-2 Cell Model and Their Antioxidant Activity during Absorption (Journal of Agricultural and Food Chemistry)
 
 
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