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
- 19 December 2002
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 81 (1), 35-50
- https://doi.org/10.1016/s0308-8146(02)00376-x
Abstract
No abstract availableKeywords
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