Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment.
- DOI
- 10.1016/j.foodres.2026.119221
- Published
- 2026 Jul 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119221,
title = {Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment.},
author = {Liu Y and Qu W and Ruan W and Ma H and Jiang Q and Huang Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119221},
url = {https://doi.org/10.1016/j.foodres.2026.119221}
}RIS
TY - JOUR TI - Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment. AU - Liu Y AU - Qu W AU - Ruan W AU - Ma H AU - Jiang Q AU - Huang Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119221 UR - https://doi.org/10.1016/j.foodres.2026.119221 ER -
APA
Y, L., W, Q., W, R., H, M., Q, J., & Y, H. (2026). Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119221
Source records
- pubmed · retrieved 2026-09-26T14:15:43.557Z
- europe-pmc · retrieved 2026-09-26T14:15:43.552Z