Comparative study of the products of the peroxidase-catalyzed and the polyphenoloxidase-catalyzed (+)-catechin oxidation. Their possible implications in strawberry (Fragaria x ananassa) browning reactions

  1. López-Serrano, M.
  2. Ros Barceló, A.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 2002

Volum: 50

Número: 5

Pàgines: 1218-1224

Tipus: Article

DOI: 10.1021/JF010902Z GOOGLE SCHOLAR
Font de les dades: Scopus