Tyrosinase inhibition mechanism of kojic acid-phenylpiperazine derivatives and their anti-browning effect on fresh-cut apples.
- DOI
- 10.1016/j.foodchem.2026.150421
- Published
- 2026-07-14
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150421,
title = {Tyrosinase inhibition mechanism of kojic acid-phenylpiperazine derivatives and their anti-browning effect on fresh-cut apples.},
author = {Zhao Y and Zhang J and Huang Y and Peng Z and Wang G.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.150421},
url = {https://doi.org/10.1016/j.foodchem.2026.150421}
}RIS
TY - JOUR TI - Tyrosinase inhibition mechanism of kojic acid-phenylpiperazine derivatives and their anti-browning effect on fresh-cut apples. AU - Zhao Y AU - Zhang J AU - Huang Y AU - Peng Z AU - Wang G. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.150421 UR - https://doi.org/10.1016/j.foodchem.2026.150421 ER -
APA
Y, Z., J, Z., Y, H., Z, P., & G., W. (2026). Tyrosinase inhibition mechanism of kojic acid-phenylpiperazine derivatives and their anti-browning effect on fresh-cut apples.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.150421
Source records
- europe-pmc · retrieved 2026-09-27T14:20:28.191Z