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中文
2003
,
Vol. 24
Issue (11)
: 4-6
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A New Additive——Kojic Acid
YANG Liangbao, ZHANG Baocheng
Bo Zhou College of Vocation and technologyAn Hui236800
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Abstract
This paper reviews the discovery of kojic acid,the principle of preparation,and its applications in fresh keeping、anti -enzymatic browning、meat food preservation cosmetology.
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YANG Liangbao
ZHANG Baocheng
Key words
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kojic acid,additive,anti -enzymatic browning
Cite this article:
YANG Liangbao, ZHANG Baocheng . A New Additive——Kojic Acid[J]. , 2003, 24(11): 4-6.
No references of article
[1]
MA Xin-Yu, WANG Zhipeng, TIAN Jie, XU Bing, JIANG Zhen-Xiong.
Aspartame and Its Hydrolysis Product in Diet Soft Drink: An Introduction and Discussion of An Undergraduate Experiment Abroad
[J]. Chinese Journal of Chemical Education, 2019, 40(18): 83-88.
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