Properties of tea-polyphenol-complexed bromelain

Food Research International

Volumn 32, Issue 8, 1999, Pages 545-551

  Liang, H H ^a   Huang, H H ^b   Kwok, K C ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Bromelain; Tea polyphenols; Thermal stability

Indexed keywords

ANTIOXIDANT; BROMELAIN; CASEIN; ENZYME ACTIVITY; FRUIT JUICE; HALF LIFE TIME; ISOELECTRIC FOCUSING; ISOELECTRIC POINT; ISOENZYME; MICHAELIS MENTEN KINETICS; PH; POLYPHENOL DERIVATIVE; PROTEIN HYDROLYSIS; TEA; TEMPERATURE; THERMOSTABILITY;

EID: 0033387626     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00129-5     Document Type: Article

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