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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

PolyphenolicsEngineeringBiochemistryFood AnalysisEnzyme Activity InhibitionBiotechnologyPolarographic MethodsRipeningFood QualityI. Enzymatic BrowningBiomolecular Engineering