Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities-Reference-Cited by-同舟云学术

Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities

Published:2012-10 Issue:4 Volume:134 Page:2021-2029
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Lianzhu,Lei Fenfen,Sun Da-Wen,Dong Yi,Yang Bao,Zhao Mouming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Antioxidant and antimelanogenic properties of rosmarinic acid methyl ester from Origanum vulgare;Ding;Food Chemistry,2010

5. A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano);Duangmal;Food Chemistry,1999

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