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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

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https://hal.univ-lorraine.fr/hal-02990196
Contributor : Emeline Roux Connect in order to contact the contributor
Submitted on : Thursday, November 5, 2020 - 2:29:27 PM
Last modification on : Tuesday, April 5, 2022 - 8:58:04 AM

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Emeline Roux, Catherine Billaud, Christelle Maraschin, Sophie Brun-Mérimee, Jacques Nicolas. 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. Food Chemistry, Elsevier, 2003, 81 (1), pp.51-60. ⟨10.1016/S0308-8146(02)00377-1⟩. ⟨hal-02990196⟩

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