The control of enzymic browning in fruit juices by cinnamic acids
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00732.x/fullpdf
Reference11 articles.
1. Enzyme Reactions with Phenolic Compounds1: Effect of O-Methyltransferase on a Natural Substrate of Fruit Polyphenol Oxidase2
2. Substrates and inhibitors of potato tuber phenolase
3. Food Browning as a Polyphenol Reaction
4. Inhibition by carboxylic acids of ano-diphenol oxidase fromPrunus avium fruits
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