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

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-05, Vol.39 (5), p.841-847
Main Authors: Richard, Florence C, Goupy, Pascale M, Nicolas, Jacques J, Lacombe, Jean Michel, Pavia, Andre A
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf00005a004