Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 1991

Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase

Domaines

Sciences du Vivant [q-bio]

Migration ProdInra  : Connectez-vous pour contacter le contributeur

https://hal.inrae.fr/hal-02708586

Soumis le : lundi 1 juin 2020-16:29:32

Dernière modification le : mercredi 31 mai 2023-20:15:34

Fichier non déposé

Dates et versions

hal-02708586 , version 1 (01-06-2020)

Identifiants

  • HAL Id : hal-02708586 , version 1
  • PRODINRA : 92244

Citer

F.C. Richard, Pascale Goupy, J.J. Nicolas, J.M. Lacombe, A.A. Pavia. Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. Journal of Agricultural and Food Chemistry, 1991, 39, pp.841-847. ⟨hal-02708586⟩

Exporter

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-AVIGNON INRAE SQPOV INRAEPACA
10 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More