Enzymic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars
- 1 January 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (1) , 99-101
- https://doi.org/10.1021/jf00091a019
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Identification of some phenolic compounds in applesJournal of Agricultural and Food Chemistry, 1988
- Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of BrowningJournal of Food Science, 1987
- Fractionation and HPLC determination of grape phenolicsJournal of Agricultural and Food Chemistry, 1987
- Application of fast atom bombardment mass spectrometry to chlorogenic acidsPhytochemistry, 1985
- PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHESJournal of Food Science, 1978