HIGHLIGHTS
- who: Liang Feng from the AandF University, China have published the research work: Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water, in the Journal: (JOURNAL)
- what: Most of the studies were usually conducted under conventional conditions in which temperature was below 150u25e6 C and pressure was at atmospheric pressure . The aim of this study was to elucidate the degradation process kinetics of ASA and to reveal the underlying mechanisms of the browning reaction in HCW.
- how: In the HCW condition the reaction parameters which included reaction . . .
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