ENZYMATIC DEGRADATION OF ANTHOCYANINS - ROLE OF SWEET CHERRY POLYPHENOL OXIDASE

被引：63

作者：

PIFFERI, PG ^{[1
]}

CULTRERA, R ^{[1
]}

机构：

[1] UNIV BOLOGNA,FAC CHIM IND,IST TECHNOL,CHIM SPECIALI,BOLOGNA,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：786 / 791

页数：6

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