Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
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2. Nonenzymatic browning and chemical changes during grape juice storage;Buglione;Journal of Food Science,2002
3. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice;Du;Food Chemistry,2012
4. Browning susceptibility of white wine and antioxidant effect of glutathione;El Hosry;International Journal of Food Science and Technology,2009
5. Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acidic;Jiang;Food Chemistry,1998
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