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 Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 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

Dates et versions

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

Identifiants

Citer

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⟩

Collections

CNAM UNIV-LORRAINE
18 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More