Effect of copper on oxidation of (+)-catechin in a model solution system

International Journal of Food Science and Technology

Volumn 38, Issue 2, 2003, Pages 153-163

  Es Safi, Nour Eddine ^a   Cheynier, Véronique ^b   Moutounet, Michel ^b  

^a Lab Chim Org Etud Physico Chim   (Morocco)

^b SPO   (France)

Author keywords

Browning; Cupric ions; Flavanols; Glyoxylic acid; High performance liquid chromatography DAD; Xanthylium salts

Indexed keywords

XANTHYLIUM SALTS;

ALDEHYDES; COPPER; DIMERS; ENZYMES; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONS; OXIDATION; PIGMENTS;

SOLUTIONS;

EID: 0037270623     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00656.x     Document Type: Article

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