Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids

Published 2020 View Full Article

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Title
Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 8, Pages 2467-2476
Publisher
American Chemical Society (ACS)
Online
2020-02-08
DOI
10.1021/acs.jafc.9b07541

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