Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol oxidase

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1253-1256

  Ruenroengklin, Neungnapa ^a   Sun, Jian ^a   Shi, John ^b   Xue, Sophia Jun ^b   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Anthocyanins; Browning; Degradation; Litchi; Polyphenol oxidase; Substrate

Indexed keywords

EID: 63049095077     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.040     Document Type: Article

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