Inhibition of polyphenol oxidase activity and browning by honey
- Author
- OSZMIANSKI, J; LEE, C. Y
Cornell univ. , dep. food sci. technology, Geneva NY 14456, United States - Source
Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 10, pp 1892-1895, 4 p ; ref : 1/2 p
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Brunissement enzymatique Cinétique Composition chimique Fruit Influence Inhibiteur enzyme Inhibition Isolement Miel Phenol oxidase Protéine
- Keyword (en)
- Enzymic browning Kinetics Chemical composition Fruit Influence Enzyme inhibitor Inhibition Isolation Honey Phenol oxidase Proteins
- Keyword (es)
- Bronceado enzimático Cinética Composición química Fruta Influencia Inhibidor enzima Inhibición Aislamiento Miel Phenol oxidase Proteina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19837345
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00100a002 
https://dx.doi.org/10.1021/jf00100a002
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