Extraction and Quantitation of Coumarin from Cinnamon and its Effect on Enzymatic Browning in Fresh Apple Juice: A Bioinformatics Approach to Illuminate its Antibrowning Activity-Reference-Cited by-同舟云学术

Extraction and Quantitation of Coumarin from Cinnamon and its Effect on Enzymatic Browning in Fresh Apple Juice: A Bioinformatics Approach to Illuminate its Antibrowning Activity

Published:2013-05-24 Issue:22 Volume:61 Page:5385-5390
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Thada Rajarajeshwari¹,Chockalingam Shivashri¹,Dhandapani Ramesh Kumar¹,Panchamoorthy Rajasekar¹

Affiliation:

1. Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai-602 105, Tamil Nadu, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4009789

Reference46 articles.

1. Polyphenol oxidases in plants and fungi: Going places? A review

2. Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress

3. Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction–gas chromatography–mass spectrometry

4. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

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