Food Browning as a Polyphenol Reaction

edited_book

Author(s): A.G. Mathew , H.A.B. Parpia

Publication date (Print): 1971

Publisher: Elsevier

Read this book at

Publisher

Buy book

Bookmark

There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and book information

Book Chapter

Publication date (Print): 1971

Pages: 75-145

DOI: 10.1016/S0065-2628(08)60031-2

SO-VID: 955c54ee-f7b8-46cc-bd03-4fd58a899422

History

Data availability:

Comments

Comment on this book

Book chapters

Cited by 29

Polyphenol oxidase and peroxidase in fruits and vegetables.
Authors: Lilly Vámos-Vigyázó, Norman Haard
Inhibitory effects of various antibrowning agents on apple slices
Authors: S.M. Son, K.D. Moon, C.Y. Lee
Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase
Authors: Veronique Cheynier, Sylvain Guyot, Joseph Vercauteren

See all cited by