POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY-Reference-Cited by-同舟云学术

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POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY

Published:1999-11 Issue:5 Volume:23 Page:519-545
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

BILLAUD CATHERINE,KOHLER BERND,BOIVIN PATRICK,NICOLAS JACQUES

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1999.tb00035.x/fullpdf

Reference31 articles.

1. A kinetic study on the suicide inactivation of peroxidase by hydrogen peroxide

2. C.W. BAMFORTH, S.P. CLARKSON, and P.J. LARGE, 1991 . The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation . Proc. Congr. Eur. Brew. Conv. 23rd Lisbon, 617 -624 .

Cited by 3 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. Characterization of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer;Journal of Agricultural and Food Chemistry;2014-06-10

2. Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase;Journal of Agricultural and Food Chemistry;2002-04-20

3. Les oxydoréductases intervenant en malterie-brasserie;Sciences des Aliments;2001-04-28

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