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.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2002

Volume: 50

Issue: 5

Pages: 1218-1224

Type: Article

DOI: 10.1021/JF010902Z GOOGLE SCHOLAR
Data source: Scopus