O-diphenol oxidase activity, phenolic content and colour of New Zealand wheats, flours and milling streams
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference47 articles.
1. Naturally occurring food toxicants: phenolic substances of plant origin common in foods;Singleton;Adv. Food Res.,1981
2. Food Chemistry;Belitz,1987
3. Polyphenol oxidases and peroxidases in fruits and vegetables
4. o-Quinones formed in plant extracts. Their reactions with amino acids and peptides
5. Common plant phenols other than anthocyanins-contribution to colouration and discolouration;Singleton,1972
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