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The authors reported that the browing of Kori-tofu readily occurred under the storage condition of high water activity and that the browning was caused by oxidation of unsaturated fatty acids. Decrease in water activity (Aw) was found to be a practical way to retard the browing ofKori-tofu,1 ~3) but an overall effect of water activity on the rate of lipid oxidation and browning during storage is not known yet.
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Homma et al. (1982) studied this question.
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