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Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase
Richard, Florence C., Goupy, Pascale M., Nicolas, Jacques J., Lacombe, Jean Michel, Pavia, Andre A.Volume:
39
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00005a004
Date:
May, 1991
File:
PDF, 853 KB
english, 1991