Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates
杏(Prunus armeniaca L.)中的多酚氧化酶和酶促褐变:对酚类成分的影响及主要底物的推断
期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2021.12.015
Derardja, Ala Eddine; Pretzler, Matthias; Kampatsikas, Ioannis; Radovic, Milena; Fabisikova, Anna; Zehl, Martin; Barkat, Malika; Rompel, Annette