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ArticleFood science & nutrition2026

Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.

Omca Demirkol et al.PubMed ↗Full text ↗Publisher ↗

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Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite. | OpenQuestion