Journal Articles
Food Chemistry
Year : 2003
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https://hal.univ-lorraine.fr/hal-02990313
Submitted on : Thursday, November 5, 2020-2:53:25 PM
Last modification on : Friday, July 19, 2024-11:38:05 AM
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- HAL Id : hal-02990313 , version 1
- DOI : 10.1016/S0308-8146(02)00376-X
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Catherine Billaud, Emeline Roux, Sophie Brun-Mérimee, Christelle Maraschin, 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. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods. Food Chemistry, 2003, 81 (1), pp.35-50. ⟨10.1016/S0308-8146(02)00376-X⟩. ⟨hal-02990313⟩
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