The Role of Phloroglucinol in Browning of Chlorogenic Acid Catalyzed by Apple Polyphenoloxidase
- 1 October 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (4) , 207-209
- https://doi.org/10.1016/s0315-5463(72)74129-2
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Phloroglucinol as a Synergist in Browning Catalyzed by Apple Polyphenol OxidaseCanadian Institute of Food Technology Journal, 1969
- Apple Polyphenol Oxidase Activity in Relation to Various Phenolic CompoundsJournal of Food Science, 1967
- Inhibition of Enzymatic Browning of Chlorogenic Acid Solutions with Cysteine and GlutathioneScience, 1956
- Chlorogenic Acid and the Enzymic Browning of Apples and PearsNature, 1953