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 - Université de Lorraine Access content directly
Journal Articles Food Chemistry Year : 2003

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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hal-02990196 , version 1 (05-11-2020)

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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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