Evolution of Robusta green coffee redox enzymatic activities with maturation

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3590-3594

  Montavon, Philippe ^a   Bortlik, Karlheinz ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Catalase; Green coffee; Maturation; Peroxidase; Polyphenoloxidase; Redox enzymes; Redox status

Indexed keywords

CATALASE; CATECHOL OXIDASE; PEROXIDASE; POLYPHENOL;

ARTICLE; BEAN; COFFEE; ENZYME ACTIVITY; FRAGMENTATION REACTION; MATURATION; MOLECULAR CLONING; NONHUMAN; OXIDATION REDUCTION REACTION; POLLINATION; ROBUSTA GREEN COFFEE; SENSITIVITY ANALYSIS;

CATALASE; CATECHOL OXIDASE; COFFEA; FLAVONOIDS; FOOD HANDLING; HEAT; OXIDATION-REDUCTION; PEROXIDASE; PHENOLS; SEEDS;

FELIS CATUS; PHASEOLUS (ANGIOSPERM);

EID: 2542444764     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0308004     Document Type: Article

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