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

Junfeng Tan; Jean-Paul Vincken; Mark G. Sanders; Zhi Lin; Wouter J.C. de Bruijn
Food Chemistry · Vol. 473 · pp. 143066 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume473
Pages143066
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143066
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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