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Volumn 44, Issue 11, 1996, Pages 3413-3415

Protein in Varietally Derived Apple Juices

Author keywords

Apple juice; Enzymes; Fruits; Polyphenol oxidation

Indexed keywords

MALUS X DOMESTICA;

EID: 2542583823     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960159o     Document Type: Article
Times cited : (13)

References (14)
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    • Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice
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  • 6
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    • Procyanidins as related to apple juice processing and storage
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  • 8
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    • Changes in mRNA and protein during ripening in apple fruit (Malus domestica Borkh. cv Golden Delicious)
    • Lay-Yee, M.; DellaPenna, D.; Ross, G. S. Changes in mRNA and protein during ripening in apple fruit (Malus domestica Borkh. cv Golden Delicious). Plant Physiol. 1990, 94, 850-853.
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  • 9
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    • Flavour, colour and stability in fruit products: The effect of polyphenols
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    • Lea, A. G. H. Flavour, colour and stability in fruit products: The effect of polyphenols. In Plant Polyphenols; Hemingway, R. W., Laks, P. E., Eds.; Plenum: New York, 1992; p 827.
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  • 10
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    • The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
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  • 12
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  • 13
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  • 14
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    • Haze development in aerobically or anaerobically produced clarified apple juices
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.