Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.-Reference-Cited by-同舟云学术

Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.

Published:2001-09 Issue:3 Volume:2 Page:189-192
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Perucka Irena,Materska Małgorzata

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference20 articles.

1. Constitution and biosynthesis of capsaicin;Bennet;Journal of Chemical Society,1968

2. Reviev article. Phenylalanine ammonia lyase;Camm;Phytochemistry,1973

3. Changes in capsaicinoids during development, maturation and senescence of chili peppers and relation with peroxidase activity;Contreras-Padilla;Journal of Agriculture and Food Chemistry,1998

4. Phenolic metabolism in Capsicum annuum L;Diaz;Recent Research Development in Phytochemistry,1998

5. Evolution of capsaicinoids in Capsicum annuum L. var. annuum cv. Padron fruit at different growth stages;Estrada;Capsicum and Eggplant Newsletter,1997

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