Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester
H Xu, X Li, L Mo, Y Zou, G Zhao - Food Chemistry, 2022 - Elsevier
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester.
H Xu, X Li, L Mo, Y Zou, G Zhao - Food Chemistry, 2022 - europepmc.org
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester.
H Xu, X Li, L Mo, Y Zou, G Zhao - 2022 - cabidigitallibrary.org
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6"-O …
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6"-O …
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester
H Xu, X Li, L Mo, Y Zou, G Zhao - Food chemistry, 2022 - pubmed.ncbi.nlm.nih.gov
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …