EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD
- 1 September 1991
- journal article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 15 (3), 169-184
- https://doi.org/10.1111/j.1745-4514.1991.tb00153.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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