INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE.
A comparative study concerning the inhibition of the enzymatic browning in Red delicious apple juice stored for 24 h at 4. 25, and 35 °c was carried out between the thiol containing compounds; cysteine , glutathione· and Maillard reaction products (MRPs) derived by heating aqueous solutions conta...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2005-07-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Matèries: | |
| Accés en línia: | https://jfds.journals.ekb.eg/article_237779_3bacc05315328d22140f5d6e8b8cc10b.pdf |
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