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*McEvily, A. J., Iyengar, R., and Otwell, W. S. 1992. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. Nutr. 32:253-273. | *McEvily, A. J., Iyengar, R., and Otwell, W. S. 1992. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. Nutr. 32:253-273. | ||
*Ashie, I. N., Simpson, B. K., and Smith, J. P. 1996. Mechanisms for controlling enzymatic reactions in foods. Crit. Rev. Food Sci. 36:1-30. | *Ashie, I. N., Simpson, B. K., and Smith, J. P. 1996. Mechanisms for controlling enzymatic reactions in foods. Crit. Rev. Food Sci. 36:1-30. | ||
* Marianne N. Lund, Anna C. Krämer, and Mogens L. Andersen . Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer. Journal of Agricultural and Food Chemistry 2015, 63 (37) , 8254-8261. | |||
==See also== | ==See also== | ||