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Relationship between changes of phenolic substances and browning during drying of Thompson seedless grapes.
Relationship between changes of phenolic substances and browning during drying of Thompson seedless grapes.
2019
Li Xiaoli
Chen JiLuan
Fan Yingying
He Weizhong
Wang Zhi
Liu Fengjuan
Keywords:
Caffeic acid
Browning
Food science
Chemistry
Ferulic acid
Resveratrol
Coumaric acid
Catechin
Phenols
crop quality
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