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

İYİDOĞAN N., BAYINDIRLI A.

Journal Of Food Engineering, cilt.62, ss.299-304, 2004 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/s0260-8774(03)00243-7
  • Dergi Adı: Journal Of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.299-304
  • Anahtar Kelimeler: enzymatic browning, polyphenol oxidase, anti-browning agents, apple juice, response surface methodology, SULFUR AMINO-ACIDS, POLYPHENOL OXIDASE, ANTIBROWNING AGENTS, FOODS, BIOCHEMISTRY, PREVENTION, SLICES, FRUITS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet