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August 1, 1990Journal of Agricultural and Food Chemistry

Inhibition of browning by sulfur amino acids. 3. Apples and potatoes

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Authors

IMI. Molnár-PerlEötvös Loránd University MFMendel FriedmanNorthern Illinois University

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Cite This Study

Molnár-Perl et al. (1990) studied this question.

synapsesocial.com/papers/6a995e8255be1aa440bd7079 https://doi.org/10.1021/jf00098a006

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