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Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant
José M. López-Nicolás, Estrella Núñez-Delicado, Álvaro Sánchez-Ferrer, Francisco García-CarmonaVolume:
101
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2006.03.018
File:
PDF, 210 KB
english, 2007