Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

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Keywords: Apple PPO; Cysteine; Enzymatic browning; Fructose; Glucose; Inhibition; Maillard reaction products

Document Type: Research Article


Affiliations: Laboratoire de Biochimie Industrielle et Agro-Alimentaire, Conservatoire National des Arts et Metiers,292 Rue Saint-Martin, 75141 , Cedex 03, Paris, France

Publication date: May 1, 2003

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