Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry

Volumn 160, Issue , 2014, Pages 8-10

  Wu, Shengjun ^a  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Browning; Glutathione; Grape

Indexed keywords

FRUIT JUICES;

BROWNING; GLUTATHIONES; GRAPE; GRAPE JUICE; NON-ENZYMATIC BROWNING; POLYPHENOL OXIDASE; ROOM TEMPERATURE; VALUE OF IT;

PEPTIDES;

CATECHOL OXIDASE; GLUTATHIONE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD COLOR; FOOD PROCESSING; FOOD STORAGE; GRAPE JUICE; PURIFICATION; ROOM TEMPERATURE; ANTAGONISTS AND INHIBITORS; BEVERAGE; ENZYMOLOGY; FRUIT; ISOLATION AND PURIFICATION; VITIS;

BEVERAGES; CATECHOL OXIDASE; FRUIT; GLUTATHIONE; VITIS;

EID: 84898080683     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.088     Document Type: Article

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