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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. II. Kinetic study and mechanism of inhibition
Emeline Roux, Catherine Billaud, Christelle Maraschin, Sophie Brun-Mérimee, Jacques NicolasVolume:
81
Year:
2003
Language:
english
Pages:
10
DOI:
10.1016/s0308-8146(02)00377-1
File:
PDF, 253 KB
english, 2003