Li, Haitao <br/><br/>
Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2007 
 - 2604-10 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0630466  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages<br/>Disaccharides--pharmacology<br/>Fruit--chemistry<br/>Maillard Reaction--drug effects<br/>Malus--drug effects<br/>Plant Extracts--pharmacology<br/>Stilbenes--pharmacology