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Results: 2
OXIDATION OF CHLOROGENIC ACID, CATECHINS, AND 4-METHYLCATECHOL IN MODEL SOLUTIONS BY COMBINATIONS OF PEAR (PYRUS-COMMUNIS CV WILLIAMS) POLYPHENOL OXIDASE AND PEROXIDASE - A POSSIBLE INVOLVEMENT OF PEROXIDASE IN ENZYMATIC BROWNING
Authors: RICHARDFORGET FC GAUILLARD FA
Citation: Fc. Richardforget et Fa. Gauillard, OXIDATION OF CHLOROGENIC ACID, CATECHINS, AND 4-METHYLCATECHOL IN MODEL SOLUTIONS BY COMBINATIONS OF PEAR (PYRUS-COMMUNIS CV WILLIAMS) POLYPHENOL OXIDASE AND PEROXIDASE - A POSSIBLE INVOLVEMENT OF PEROXIDASE IN ENZYMATIC BROWNING, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2472-2476
ENZYMATIC BROWNING REACTIONS IN APPLE AND APPLE PRODUCTS
Authors: NICOLAS JJ RICHARDFORGET FC GOUPY PM AMIOT MJ AUBERT SY
Citation: Jj. Nicolas et al., ENZYMATIC BROWNING REACTIONS IN APPLE AND APPLE PRODUCTS, Critical reviews in food science and nutrition, 34(2), 1994, pp. 109-157
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