Hydrolysates from wheat bran albumin as color-adding agents and inhibitors of apple polyphenol oxidase

Manuel De Jesús Campas-Ríos, Jorge Nemesio Mercado-Ruiz, Miguel Angel Valdéz-Covarrubias, Alma Rosa Islas-Rubio, Ana María Mendoza-Wilson, René Renato Balandrán-Quintana

Research output: Contribution to journalArticle

12 Scopus citations
Original languageAmerican English
Pages (from-to)470-478
Number of pages9
JournalJournal of Food Biochemistry
DOIs
StatePublished - 1 Aug 2012

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    Campas-Ríos, M. D. J., Mercado-Ruiz, J. N., Valdéz-Covarrubias, M. A., Islas-Rubio, A. R., Mendoza-Wilson, A. M., & Balandrán-Quintana, R. R. (2012). Hydrolysates from wheat bran albumin as color-adding agents and inhibitors of apple polyphenol oxidase. Journal of Food Biochemistry, 470-478. https://doi.org/10.1111/j.1745-4514.2011.00553.x