Work

Nonenzymatic Browning and Formation of α-Dicarbonyl Compounds by Ascorbic Acid in Lemon Juice

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00956

Authors: Takahito Takase, Airi Sato, Yuri Nomi

Institutions: Pokka Sapporo Food & Beverage Ltd. (Japan), Niigata University of Pharmacy and Medical and Life Sciences

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4409107277

FWCI: 0.511

Cites: 28

Cited by: 1

Related to: 10