Coupled Oxidative Degradation of Blueberry Anthocyanins Induced by Catechol
In order to clarify the degradation pathway of anthocyanins in blueberry during storage and processing，the mechanism of coupled oxidation of anthocyanins-polyphenol oxidase-catechol was systematically studied, and the dose-response relationship among them was discussed. The enzymatic oxidation of ca...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040129 |
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