Anthocyanin content and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase in lettuce cultivars
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.595704
Reference20 articles.
1. Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape (Vitis vinifera L.) cell suspension
2. Senescence of detached leaves in pigeon pea and chick pea: Regulation by developing pods
3. The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa)
4. Relationships among phenylalanine ammonia-Iyase activity, simple phenol concentrations and anthocyanin accumulation in apple
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