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Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

2016

Xu, Haining | Zhang, Xiaoming | Karangwa, Eric


Bibliographic information
RSC advances
Volume 6 Issue 70 ISSN 2046-2069
Publisher
The Royal Society of Chemistry
Pagination
65825-65836
Other Subjects
Thiophene; Maltol; Maillard reaction products; Least squares; Active ingredients; Dithiothreitol; Enzyme inhibition
Language
English

2019-07-15
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