Mushroom polyphenol oxidase inactivation kinetics and structural changes during radiofrequency heating

作者：Huiyun Pang, Yiming Jia, Zhi Zhang, Yingman Xie, Mingxia Song, Baozhong Cui, Pengfei Ye, Xiangwei Chen, Hongfei Fu, Yequn Wang, Yequn Wang, Yunyang Wang, Yunyang Wang · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.105136 · 被引用次数：11 · 研究领域：Phytochemicals and Antioxidant Activities、Postharvest Quality and Shelf Life Management、Microbial Inactivation Methods