Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

✍ Scribed by Catherine Billaud; Emeline Roux; Sophie Brun-Mérimee; Christelle Maraschin; Jacques Nicolas

• Book ID: 108433688
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 357 KB
• Volume: 81
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(02)00376-x