COMPETITIVE INHIBITION OF PHYTIC ACID ON ENZYMATIC BROWNING OF CHESTNUT ( CASTANEA MOLLISSIMA BLUME )

@inproceedings{Parikshit2017COMPETITIVEIO,
  title={COMPETITIVE INHIBITION OF PHYTIC ACID ON ENZYMATIC BROWNING OF CHESTNUT ( CASTANEA MOLLISSIMA BLUME )},
  author={G. Parikshit and Lia and D. SmileyWilliam and Zhoua and L. N. and Kana and Y. W. and WUb and J. F.J. and Fana and J. ZirkleJohn and OUYANGa},
  year={2017}
}
aDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, No.35, Qinghuadonglu, Haidian District, 100083 Beijing. China bBeijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, No. 27, Xisanhuan Beilu, Haidian District, 100089 Beijing. China 

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