Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05217.x/fullpdf
Reference38 articles.
1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
2. Co-pigmentation of anthocyanins in plant tissues and its effect on color
3. Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems
4. Chemical Structure of Anthocyanins
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