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.
Zeitschrift:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Datum der Publikation: 2002

Ausgabe: 50

Nummer: 5

Seiten: 1218-1224

Art: Artikel

DOI: 10.1021/JF010902Z GOOGLE SCHOLAR
Datenquelle: Scopus