Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase
- 1 May 1991
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 39 (5) , 841-847
- https://doi.org/10.1021/jf00005a004
Abstract
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