The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity

Graham flour is a form of whole wheat flour made by grinding the endosperm and is thus also the most nutritious. Generally, the enzyme polyphenol oxidase (PPO) catalyzes two different reactions in the presence of molecular oxygen: the hydroxylation of monophenols to ortho-diphenol and the oxidation...

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Detalles Bibliográficos
Autores principales: Hojnik Podrepšek, Gordana, Knez, Željko, Leitgeb, Maja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767152/
https://www.ncbi.nlm.nih.gov/pubmed/33348622
http://dx.doi.org/10.3390/molecules25245981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767152/
https://www.ncbi.nlm.nih.gov/pubmed/33348622
http://dx.doi.org/10.3390/molecules25245981

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