Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.): Influence of Caffeic Acid Derivatives, Oxidative Coupling, and Coupled Oxidation

[Image: see text] Sugar beet (Beta vulgaris L.) leaves of 8 month (8(m)) plants showed more enzymatic browning than those of 3 month (3(m)). Total phenolic content increased from 4.6 to 9.4 mg/g FW in 3(m) and 8(m), respectively, quantitated by reverse-phase-ultrahigh-performance liquid chromatograp...

Descripción completa

Detalles Bibliográficos
Autores principales: Vissers, Anne, Kiskini, Alexandra, Hilgers, Roelant, Marinea, Marina, Wierenga, Peter Alexander, Gruppen, Harry, Vincken, Jean-Paul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2017
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5481818/
https://www.ncbi.nlm.nih.gov/pubmed/28570816
http://dx.doi.org/10.1021/acs.jafc.7b01897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5481818/
https://www.ncbi.nlm.nih.gov/pubmed/28570816
http://dx.doi.org/10.1021/acs.jafc.7b01897

Ejemplares similares