Yeast-induced inhibition of (+)-catechin and (-)-epicatechin degradation in model solutions

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1631-1635

  Lopez Toledano, Azahara ^a   Mayen, Manuel ^a   Merida, Julieta ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

(+) Catechin; ( ) Epicatechin; Browning; Model solutions; Sherry wine; Yeast

Indexed keywords

ALCOHOL; CATECHIN; EPICATECHIN; FERROUS ION; FLAVAN DERIVATIVE; TARTARIC ACID; WATER;

ARTICLE; CHEMICAL MODEL; CHEMICAL REACTION; CHEMISTRY; COLOR; CONTROLLED STUDY; DEGRADATION; DRUG STABILITY; FOOD ANALYSIS; FOOD PROCESSING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; SOLUTION AND SOLUBILITY; SPECTROPHOTOMETRY; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; DRUG STABILITY; ETHANOL; SACCHAROMYCES CEREVISIAE; SOLUTIONS; SPECTROPHOTOMETRY; WATER; WINE;

EID: 0037070364     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0109930     Document Type: Article

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