Hydroxycinnamic esters and browning potential in mature berries of some grape varieties
- 1 August 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (8) , 728-732
- https://doi.org/10.1002/jsfa.2740360813
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The Browning Capacity of Grapes. II. Browning Potential and Polyphenol Oxidase Activities in Different Mature Grape VarietiesAmerican Journal of Enology and Viticulture, 1983
- ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITYJournal of Food Science, 1980
- Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivarsJournal of Agricultural and Food Chemistry, 1977
- The control of enzymic browning in fruit juices by cinnamic acidsInternational Journal of Food Science & Technology, 1976
- Studies on the enzymic browning of apples. Inhibition of apple 0‐diphenol oxidase by phenolic acidsJournal of the Science of Food and Agriculture, 1975