Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L). Role of blueberry polyphenol oxidase, chlorogenic acid and anthocyanins

Journal of the Science of Food and Agriculture

Volumn 74, Issue 1, 1997, Pages 31-34

  Kader, Farid ^a   Rovel, Bernard ^a   Girardin, Michel ^a   Metche, Maurice ^a  

^a Lab de Biochimie Appliquee   (France)

Author keywords

anthocyanin; browning; chlorogenic acid; degradation; polyphenol oxidase (PPO); Vaccinium corymbosum

Indexed keywords

EID: 0030919868     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199705)74:1<31::AID-JSFA764>3.0.CO;2-9     Document Type: Article

References (12)

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