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Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and compos...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615057/ https://www.ncbi.nlm.nih.gov/pubmed/34829680 http://dx.doi.org/10.3390/antiox10111809 |