Oxidation of Chlorogenic Acid, Catechins, and 4-Methylcatechol in Model Solutions by Combinations of Pear (Pyrus communis Cv. Williams) Polyphenol Oxidase and Peroxidase: A Possible Involvement of Peroxidase in Enzymatic Browning-Reference-Cited by-同舟云学术

Oxidation of Chlorogenic Acid, Catechins, and 4-Methylcatechol in Model Solutions by Combinations of Pear (Pyrus communis Cv. Williams) Polyphenol Oxidase and Peroxidase: A Possible Involvement of Peroxidase in Enzymatic Browning

Published:1997-07-01 Issue:7 Volume:45 Page:2472-2476
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Richard-Forget Florence C.¹,Gauillard Frédéric A.¹

Affiliation:

1. INRA, Station de Technologie des Produits Végétaux, Domaine St Paul, Site Agroparc, F-84914 Avignon Cedex 9, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970042f

Reference18 articles.

1. PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW

2. Oxidation of Grape Juice Phenolic Compounds in Model Solutions

3. Polyphenoloxidases from Williams Pear (Pyrus communis L, cv Williams): Activation, Purification and Some Properties

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