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 - 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. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

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hal-02990313 , version 1 (05-11-2020)

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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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CNAM UNIV-LORRAINE
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