Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice


Journal Of Food Engineering, vol.62, pp.299-304, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62
  • Publication Date: 2004
  • Doi Number: 10.1016/s0260-8774(03)00243-7
  • Journal Name: Journal Of Food Engineering
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.299-304
  • Keywords: enzymatic browning, polyphenol oxidase, anti-browning agents, apple juice, response surface methodology, SULFUR AMINO-ACIDS, POLYPHENOL OXIDASE, ANTIBROWNING AGENTS, FOODS, BIOCHEMISTRY, PREVENTION, SLICES, FRUITS
  • Middle East Technical University Affiliated: Yes