Application of cysteine for flavour enhancement, contaminant mitigation, anti-browning in foods, and the underlying mechanisms

Trends in Food Science & Technology 2026

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Authors: Juanying Ou, Fu Liu, Caihuan Huang, Jie Zheng, Shiyi Ou

DOI: 10.1016/j.tifs.2026.105734

Cited by: 1

References: 95

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Sulfur Compounds in Biology Polyamine Metabolism and Applications

References 95