Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources-Reference-Cited by-同舟云学术

Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources

Published:1997-07-01 Issue:7 Volume:45 Page:2442-2446
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fayad Nina¹,Marchal Laurence¹,Billaud Catherine¹,Nicolas Jacques¹

Affiliation:

1. Chaire de Biochimie Industrielle et Agro-Alimentaire, CNAM, 292 rue St. Martin, 75141 Paris Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9607932

Reference35 articles.

1. Crouzet, J.; Bastier, P.; Signoret, A.; Mentink, L. Enzymatic browning inhibition by cyclodextrins.Food Ingredients Europe;Conference Proceedings; Expoconsult Publishers: Maarsen, The Netherlands, 1991; pp 293−295.

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