Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature-Reference-Cited by-同舟云学术

Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

Published:2004-02 Issue:1 Volume:37 Page:69-78
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Billaud Catherine,Maraschin Christelle,Nicolas Jacques

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali;Anese;Alimenti,2001

5. Response surface methodology applied to the study of some factors affecting the Maillard reaction;Anese;Advances in Food Science,1998

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