Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 9, 2007, Pages 3469-3476

  Chisari, Marco ^a   Barbagallo, Riccardo N ^a   Spagna, Giovanni ^a  

^a DOFATA   (Italy)

Author keywords

Anthocyanins; Browning; Peroxidase; Polyphenol oxidase; Strawberry

Indexed keywords

CATECHOL OXIDASE; ENZYME INHIBITOR; PEROXIDASE;

ARTICLE; CHEMISTRY; COLD; ENZYMOLOGY; FOOD PRESERVATION; FRUIT; GLYCATION; KINETICS; METABOLISM; METHODOLOGY; STRAWBERRY; THERMODYNAMICS;

CATECHOL OXIDASE; COLD; ENZYME INHIBITORS; FOOD PRESERVATION; FRAGARIA; FRUIT; KINETICS; MAILLARD REACTION; PEROXIDASE; THERMODYNAMICS;

FRAGARIA VESCA; FRAGARIA X ANANASSA;

EID: 34249312312     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063402k     Document Type: Article

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