Enzymatic browning and its prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994 /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Lee, Chang Y., 1935-, Whitaker, John R.
Format:	eBook
Language:	English
Published:	Washington, DC : American Chemical Society, 1995.
Series:	ACS symposium series ; 600.
Subjects:	Enzymatic browning > Congresses. Polyphenol oxidase > Congresses. Maillard reaction > Congresses. Réaction de Maillard > Congrès. Catéchol oxydase > Congrès. Brunissement enzymatique > Congrès. TECHNOLOGY & ENGINEERING > Food Science. Maillard reaction Enzymatic browning Polyphenol oxidase Enzymatische Bräunung Kongress Alimentos (analise) Alimentos(conservacao) Enzimas (metabolismo) Fruticultura. Maillard, Réaction de. Fruits. Légumes. Catéchol oxydase. Polyphénols > Oxydation. Tyrosinase. Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

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