Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the Δ<i>L</i>* decreased and Δ<i>a</i>*, Δ<i>b</i>* increased. The L-cysteine could reduce the pH value and polyphen...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1156 |