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

Author:

Roux Emeline,Billaud Catherine,Maraschin Christelle,Brun-Mérimee Sophie,Nicolas Jacques

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Ability of various chemicals to reduce copper and to inactivate mushroom tyrosinase;Andrawis;Journal of Food Biochemistry,1990

5. Mechanisms for controlling enzymatic reactions in foods;Ashie;CRC Critical Reviews in Food Science and Nutrition,1996

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