Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates

Derardja, AE; Pretzler, M; Kampatsikas, I; Radovic, M; Fabisikova, A; Zehl, M; Barkat, M; Rompel, A

Rompel, A (通讯作者)，Univ Wien, Inst Biophys Chem, Fak Chem, Althanstr 14, A-1090 Vienna, Austria.

CURRENT RESEARCH IN FOOD SCIENCE, 2022; 5 (): 196

Abstract

In this study, we investigate the effect of enzymatic browning on the phenolic composition of apricot in vivo and in vitro. The in vitro browning was ......

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