ENZYMATIC DEGRADATION OF ANTHOCYANINS: THE ROLE OF SWEET CHERRY POLYPHENOL OXIDASE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb17980.x/fullpdf
Reference35 articles.
1. Enzymatischer Abbau von Anthocyanen
2. Polyphenols and Polyphenol Oxidases in Leaves of Solidago virgaurea
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