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Affiliation(s)
- Catherine Billaud
- a Conservatoire National des Arts et Métiers, Laboratoire de Biochimie Industrielle et Agro‐Alimentaire , 292 Rue Saint‐Martin, 75141 , Paris Cedex 03 , France
| | - Jean Adrian
- a Conservatoire National des Arts et Métiers, Laboratoire de Biochimie Industrielle et Agro‐Alimentaire , 292 Rue Saint‐Martin, 75141 , Paris Cedex 03 , France
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Billaud C, Brun-Mérimée S, Louarme L, Nicolas J. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition. Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00206-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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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. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00376-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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