Author:
Wang Qiuping,Gong Jiashun,Chisti Yusuf,Sirisansaneeyakul Sarote
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference27 articles.
1. Aquino-Bolaños EN, Mercado-Silva E (2004) Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama. Postharvest Biol Technol 33:275–283
2. Bouchara JP, Larcher G, Joubaud F, Penn P, Tronchin G, Chabasse D (1993) Extracellular fibrinogenolytic enzyme of Aspergillus fumigatus: substrate-dependent variations in the proteinase synthesis and characterization of the enzyme. FEMS Immunol Med Mic 7:81–91
3. Ciou JY, Lin HH, Chiang PY, Wang CC, Charles AL (2011) The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chem 127:523–527
4. Fang XK, Chen J, Jiang J, Zhang CZ (2012) Preparation of theabrownins by fast fermentation. J Dalian Polytech Univ 31:103–106
5. Gong JS, Chen YJ, Peng CX, Zhou HJ (2010a) Effect of different additives on the theabrownin and its formation mechanism during Pu-erh tea fermentation. J Tea Sci 30:101–108
Cited by
44 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献