Oxidation of Capsaicin and Capsaicin Phenolic Precursors by the Basic Peroxidase Isoenzyme B6 from Hot Pepper

  1. Bernal, M.A.
  2. Calderón, A.A.
  3. Ferrer, M.A.
  4. de Cáceres, F.M.
  5. Barceló, A.R.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 1995

Alea: 43

Zenbakia: 2

Orrialdeak: 352-355

Mota: Artikulua

DOI: 10.1021/JF00050A017 GOOGLE SCHOLAR
Datuen iturria: Scopus