Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant

  1. López-Nicolás, J.M.
  2. Núñez-Delicado, E.
  3. Sánchez-Ferrer, A.
  4. García-Carmona, F.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2007

Volumen: 101

Número: 3

Pages: 1164-1171

Type: Article

DOI: 10.1016/J.FOODCHEM.2006.03.018 GOOGLE SCHOLAR
La source de données: Scopus