Mechanisms of anthocyanin degradation in grape must‐like model solutions
- 1 November 1995
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 69 (3), 385-391
- https://doi.org/10.1002/jsfa.2740690317
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Anthocyanin degradation in oxidising grape mustsJournal of the Science of Food and Agriculture, 1994
- Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model systemJournal of Agricultural and Food Chemistry, 1991
- Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1991
- Influence of must composition on phenolic oxidation kineticsJournal of the Science of Food and Agriculture, 1991
- Strawberry Polyphenoloxidase: Its Role in Anthocyanin DegradationJournal of Food Science, 1990
- Substrates and aromatic carboxylic acid inhibitors of grape phenol oxidasesPhytochemistry, 1987
- Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape winesJournal of Agricultural and Food Chemistry, 1986
- The phenolic cinnamates of white grapes and wineJournal of the Science of Food and Agriculture, 1978
- ENZYMATIC DEGRADATION OF ANTHOCYANINS: THE ROLE OF SWEET CHERRY POLYPHENOL OXIDASEJournal of Food Science, 1974
- Effect of Phenolase on AnthocyaninsNature, 1963