Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds
Author:
Funder
Dirección General de Educación Superior Tecnológica
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3120-3/fulltext.html
Reference33 articles.
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2. Bradford MM (1976) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein dye binding. Anal Biochem 72:248–254. https://doi.org/10.1016/0003-2697(76)90527-3
3. Brillouet JM, Odoux E (2010) In vivo kinetics of β-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidaceae). Fruits 65:85–95. https://doi.org/10.1051/fruits/20010004
4. Brillouet JM, Odoux E, Conejero G (2010) A set of data on green, ripening and senescent vanilla pod (Vanilla planifolia; Orchidaceae): anatomy, enzymes, phenolics and lipids. Fruits 65:221–235. https://doi.org/10.1051/fruits/2010018
5. Civello PM, Martínez GA, Chaves AR, Añón MC (1995) Peroxidase from strawberry fruit (Fragaria ananasa Duch.): partial purification and determination of some properties. J Agric Food Chem 43:2596–2601. https://doi.org/10.1021/jf00058a008
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