Degradation of pelargonidin 3-glucoside in the presence of chlorogenic acid and blueberry polyphenol oxidase
- 15 March 1999
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 79 (4) , 517-522
- https://doi.org/10.1002/(sici)1097-0010(19990315)79:4<517::aid-jsfa212>3.0.co;2-n
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Partial Purification and Characterisation of Blueberry Polyphenol OxidaseJournal of the Science of Food and Agriculture, 1997
- Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L.)Food Chemistry, 1996
- Mechanisms of anthocyanin degradation in grape must‐like model solutionsJournal of the Science of Food and Agriculture, 1995
- Oxidative reactions of caffeic acid in model systems containing polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1992
- Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1992
- Strawberry Polyphenoloxidase: Its Role in Anthocyanin DegradationJournal of Food Science, 1990
- Roles of o-quinones and their polymers in the enzymic browning of applesPhytochemistry, 1990
- ENZYMATIC DEGRADATION OF ANTHOCYANINS: THE ROLE OF SWEET CHERRY POLYPHENOL OXIDASEJournal of Food Science, 1974
- Anthocyanase and Anthocyanin Occurring in Eggplant (Solanum Melangena L.) Part III. Oxidative Decolorization of the Anthocyanin by Polyphenol OxidaseAgricultural and Biological Chemistry, 1965
- Effect of Phenolase on AnthocyaninsNature, 1963