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, vol.62, pp.299-304, 2004 (Journal Indexed in SCI Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62
  • Publication Date: 2004
  • Doi Number: 10.1016/s0260-8774(03)00243-7
  • Title of Journal : Journal Of Food Engineering
  • Page Numbers: pp.299-304