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Enzymatic Browning and Its Prevention

Enzymatic Browning and Its Prevention

American Chemical Society. Meeting, Chang Y. Lee, John R. Whitaker, American Chemical Society. Division of Agricultural and Food Chemistry — 1995
Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
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