Changes in free and bound chlorogenic acid and in polyphenoloxidase activity during the industrial processing of sunflower seeds (Short communication)-Reference-Cited by-同舟云学术

Changes in free and bound chlorogenic acid and in polyphenoloxidase activity during the industrial processing of sunflower seeds (Short communication)

Published:1989 Issue:1 Volume:33 Page:95-97
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Vaintraub I. A.,Kratch V. V.

Publisher

Wiley

Subject

Food Science

Reference12 articles.

1. o-Quinones formed in plant extracts. Their reaction with bovine serum albumin

2. Sunflower protein isolates chromaticity Part 2. Effect of chlorogenic acid binding on the chromaticity and available lysine content

3. Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review

4. Über phenolische Inhaltsstoffe von Sonnenblumensamen 3. Mitt. Bestimmung der Phenoloxydaseaktivität (Wissenschaftlicher Kurzbericht)

5. and , Maslozhir. Prom. 1984, no. 8, 10.

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