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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
Catherine Billaud, Emeline Roux, Sophie Brun-Mérimee, Christelle Maraschin, Jacques NicolasVolume:
81
Year:
2003
Language:
english
Pages:
16
DOI:
10.1016/s0308-8146(02)00376-x
File:
PDF, 357 KB
english, 2003