Effect of sugars and Maillard reaction products on PPO and POD activity in food

NICOLI, Maria Cristina

•

Elizalde B. E.

•

Pitotti A.

altro

169 1.8.4.

1991

journal article

Periodico

JOURNAL OF FOOD BIOCHEMISTRY

Archivio

http://hdl.handle.net/11390/680510

info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84986533480

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Data di acquisizione
Apr 19, 2024