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Inhibition effects of Maillard reaction products derived from l -cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis
Xu, Haining, Zhang, Xiaoming, Karangwa, EricVolume:
6
Year:
2016
Language:
english
Journal:
RSC Adv.
DOI:
10.1039/c6ra15769f
File:
PDF, 2.06 MB
english, 2016