Oxidation of Chlorogenic Acid, Catechins, and 4-Methylcatechol in Model Solutions by Combinations of Pear (Pyrus communis Cv. Williams) Polyphenol Oxidase and Peroxidase: A Possible Involvement of Peroxidase in Enzymatic Browning
- 1 July 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (7) , 2472-2476
- https://doi.org/10.1021/jf970042f
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Polyphenoloxidases from Williams Pear (Pyrus communis L, cv Williams): Activation, Purification and Some PropertiesJournal of the Science of Food and Agriculture, 1997
- AddendumCritical Reviews in Food Science and Nutrition, 1994
- Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1991
- Oxidation of Grape Juice Phenolic Compounds in Model SolutionsJournal of Food Science, 1988
- PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEWJournal of Food Science, 1977