Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase
1991 ◽
Vol 39
(5)
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pp. 841-847
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2007 ◽
Vol 23
(9)
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pp. 1327-1332
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Keyword(s):
2000 ◽
Vol 31
(2)
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pp. 149-149
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