Maillard Reaction Products Derived from Thiol Compounds as Inhibitors of Enzymatic Browning of Fruits and Vegetables: The Structure-Activity Relationship
C BILLAUD, C MARASCHIN, M-N PEYRAT-MAILLARD, J NICOLASVolume:
1043
Year:
2005
Language:
english
Pages:
10
DOI:
10.1196/annals.1333.099
File:
PDF, 3.35 MB
english, 2005