Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice

N.F. İyidoǧan, A. Bayındırlı

Open source

DOI: 10.1016/s0260-8774(03)00243-7
Published: 2004-05
Container: Journal of Food Engineering
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0260-8774-03-00243-7,
  title = {Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice},
  author = {N.F. İyidoǧan and A. Bayındırlı},
  year = {2004},
  journal = {Journal of Food Engineering},
  doi = {10.1016/s0260-8774(03)00243-7},
  url = {https://doi.org/10.1016/s0260-8774(03)00243-7}
}

RIS

TY  - JOUR
TI  - Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice
AU  - N.F. İyidoǧan
AU  - A. Bayındırlı
PY  - 2004
JO  - Journal of Food Engineering
DO  - 10.1016/s0260-8774(03)00243-7
UR  - https://doi.org/10.1016/s0260-8774(03)00243-7
ER  -

APA

İyidoǧan, N., & Bayındırlı, A. (2004). Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. Journal of Food Engineering. https://doi.org/10.1016/s0260-8774(03)00243-7

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crossref · retrieved 2026-09-26T23:36:49.217Z