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Inhibition of Enzymatic Browning of Chlorogenic Acid Solutions with Cysteine and Glutathione

โœ Scribed by HENZE, R. E.


Book ID
121148792
Publisher
American Association for the Advancement of Science
Year
1956
Tongue
English
Weight
132 KB
Volume
123
Category
Article
ISSN
0036-8075

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Changes in the carotenoid content of apr
โœ de Rigal, David; Gauillard, Fr๏ฟฝd๏ฟฝric; Richard-Forget, Florence ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 116 KB ๐Ÿ‘ 1 views

Considering the numerous beneยฎcial effects in human health ascribed to carotenoids, studies were performed to investigate the modiยฎcation of carotenoid amount and composition during apricot enzymatic browning. First works on bruised apricot purees have shown a trans-b-carotene isomerisation (20%) in