Effects of Guankou grape polyphenol oxidase on enzymatic browning-Reference-Cited by-同舟云学术

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Effects of Guankou grape polyphenol oxidase on enzymatic browning

Published:2021-11-14 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Zhilei¹,Yuan Jialu¹,Yang Jiahui¹,Dong Zhe¹,Yan Xiaoyu¹,Yuan Chunlong¹²^ORCID,Ren Yamei³^ORCID

Affiliation:

1. College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China

2. Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University Yangling People’s Republic of China

3. College of Food Science and Engineering Northwest Agriculture and Forestry University Yangling People’s Republic of China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16127

Reference44 articles.

1. Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment

2. One-step purification of lactoperoxidase from bovine milk by affinity chromatography

3. CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS

4. Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines

5. Purification and Characterization of Latent Polyphenol Oxidase from Apricot (Prunus armeniaca L.)

Cited by 2 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

1. Biochemical properties of polyphenol oxidase purified from Sarali plum (Prunus domestica);Journal of Food Measurement and Characterization;2024-07-08

2. Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning;Current Research in Food Science;2023

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