Inhibitory Effect of Sulfides on Browning of Apple Slice
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference14 articles.
1. Inhibition of Polyphenol Oxidases Activity by Various Dipeptides
2. Purification and Some Properties of Chlorogenic Acid Oxidase from Apple(Malus pumila)
3. Inhibition studies on apple polyphenol oxidase
4. Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
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