Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
Author:
Affiliation:
1. Lanzhou University of Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst08420.pdf
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5. Kinetics and thermodynamics of the thermal inactivation of polyphenol oxidase in an aqueous extract from Agaricus bisporus;Gouzi H.;Journal of Agricultural and Food Chemistry,2012
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