title: Glutathione and cinnamic acid: natural dietary components used in preventing the process of browning by inhibition of Polyphenol Oxidase in apple juice.
authors.affiliation: School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded-431606 (MS), India. rngacche@rediffmail.com
authors.forename: R N
authors.initials: RN
authors.lastname: Gacche
authors.forename: S C
authors.initials: SC
authors.lastname: Warangkar
authors.forename: V S
authors.initials: VS
authors.lastname: Ghole
mesh_terms: D001628:Beverages; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors*; D002934:Cinnamates / Q000494:pharmacology*; D004032:Diet; D005978:Glutathione / Q000494:pharmacology*; D015416:Maillard Reaction / Q000187:drug effects*; D027845:Malus / Q000201:enzymology*
chemical_list: D002934:Cinnamates; C029010:cinnamic acid; D004156:Catechol Oxidase; D005978:Glutathione