Influence of Nucleophilic Amino Acids on Enzymatic Browning Systems
Author:
Affiliation:
1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06458
Reference24 articles.
1. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
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5. Characterization of covalent addition products of chlorogenic acid quinone with amino acid derivatives in model systems and apple juice by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry
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