EFFECT OF PEROXIDASE ON ANTHOCYANIN PIGMENTS

被引：25

作者：

GROMMECK, R

MARKAKIS, P

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01693.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：53 / &

共 18 条

[1]

BAYER E, 1957, Z NATURFORSCH, VB 12, P37

[2]

BEDFORD CL, 1962, PRIVATE COMMUNICATIO

[3]

CHANCE B, 1949, ARCH BIOCHEM, V24, P410

[4]

CHANCE B, 1949, ARCH BIOCHEM, V24, P389

[5]

GLICK D, 1954, METHODS BIOCHEMIC ED, V1, P357

[6] DECOLORIZATION OF ANTHOCYANINS BY FUNGAL ENZYMES [J].

HUANG, HT .

[7]

JOSLYN MA, 1949, ADV ENZYMOL REL S BI, V9, P613

[8] THE ANTHOCYANIN PIGMENTS OF SOUR CHERRIES [J].

LI, KC ;

WAGENKNECHT, AC .

[9]

MAEHLY AC, 1954, METHOD BIOCHEM ANAL, V1, P357

[10] ZONE ELECTROPHORESIS OF ANTHOCYANINS [J].

MARKAKIS, P .