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

Author: Roux E.   Billaud C.   Maraschin C.   Brun-Merimee S.   Nicolas J.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.81, Iss.1, 2003-05, pp. : 51-60

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Abstract