EFFECT OF CARAMELIZATION AND MAILLARD REACTION PRODUCTS ON PEROXIDASE ACTIVITY
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1994.tb00515.x/fullpdf
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1. Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at −20°C
2. PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
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