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The following term was not found in PubMed: Nurlaelah
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A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration.
Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, Yang H. Chen G, et al. Food Chem. 2024 Aug 30;450:139392. doi: 10.1016/j.foodchem.2024.139392. Epub 2024 Apr 15. Food Chem. 2024. PMID: 38640546
Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value o …
Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic …