Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain - The consequences for supplementary food products

International Journal of Food Science and Technology

Volumn 40, Issue 7, 2005, Pages 771-782

  Rohn, Sascha ^a   Rawel, Harshadrai M ^a   Röber, Miriam ^a   Kroll, Jürgen ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Covalent protein phenol interactions; Enzyme activity; Physico chemical characterization; Plant phenolic compounds

Indexed keywords

ANANAS COMOSUS;

EID: 23744477534     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01011.x     Document Type: Review

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