Y, Z., J, Z., Y, H., Z, P., & G, W. (2026). Tyrosinase inhibition mechanism of kojic acid-phenylpiperazine derivatives and their anti-browning effect on fresh-cut apples. Food chemistry, 525(Pt 2), 150421. https://doi.org/10.1016/j.foodchem.2026.150421
Παραπομπή σε μορφή Chicago (17η εκδ.)Y, Zhao, Zhang J, Huang Y, Peng Z, και Wang G. "Tyrosinase Inhibition Mechanism of Kojic Acid-phenylpiperazine Derivatives and Their Anti-browning Effect on Fresh-cut Apples." Food Chemistry 525, no. Pt 2 (2026): 150421. https://doi.org/10.1016/j.foodchem.2026.150421.
Παραπομπή σε μορφή MLA (9th εκδ.)Y, Zhao, et al. "Tyrosinase Inhibition Mechanism of Kojic Acid-phenylpiperazine Derivatives and Their Anti-browning Effect on Fresh-cut Apples." Food Chemistry, vol. 525, no. Pt 2, 2026, p. 150421, https://doi.org/10.1016/j.foodchem.2026.150421.