A strategy to significantly improve the efficacy of high hydrostatic pressure in inactivating polyphenol oxidase using epigallocatechin gallate and ferulic acid for the inhibition of enzymatic browning: From a model system to cloudy apple juice
发布时间：2025-11-03
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- 发表刊物：
- Food Chemistry
- 论文类型：
- SCI
- 是否译文：
- 否
- 收录刊物：
- SCI