Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14333.x/fullpdf
Reference34 articles.
1. M.J. Amiot, and J.J. Nicolas, 1991 . Unpublished data.
2. Phenolic compounds and their changes in apples during maturation and cold storage
3. Oxidation of Grape Juice Phenolic Compounds in Model Solutions
4. Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase
5. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
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