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Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase.

Jiangping SunMeng WangHaiquan LiuJing XieYingjie PanChanghua XuYong Zhao
Published in: Journal of the science of food and agriculture (2017)
Thus, this paper may provide a deeper understanding of the application of AEW technology for preventing browning in the food industry. © 2017 Society of Chemical Industry.
Keyphrases
  • high fat diet induced
  • molecular dynamics simulations
  • metabolic syndrome
  • crystal structure
  • risk assessment