Journal Articles
Food Chemistry
Year : 2003
Emeline Roux : Connect in order to contact the contributor
https://hal.univ-lorraine.fr/hal-02990196
Submitted on : Thursday, November 5, 2020-2:29:27 PM
Last modification on : Monday, September 12, 2022-10:10:36 AM
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- HAL Id : hal-02990196 , version 1
- DOI : 10.1016/S0308-8146(02)00377-1
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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, 2003, 81 (1), pp.51-60. ⟨10.1016/S0308-8146(02)00377-1⟩. ⟨hal-02990196⟩
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