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

No abstract is available for this paper.

• Publication year

  2003

• Venue

  Food Chemistry

• Publication date

  2003-05-01

• Fields of study

  Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/S0308-8146(02)00376-X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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