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Exploring the biochemical properties of three polyphenol oxidases from blueberry (Vaccinium corymbosum L.).
Wei, Yulong; Yu, Ning; Zhu, Yue; Hao, Jingyi; Shi, Junyan; Lei, Yuqing; Gan, Zhilin; Jia, Guoliang; Ma, Chao; Sun, Aidong.
Afiliación
  • Wei Y; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Yu N; Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
  • Zhu Y; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Hao J; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Shi J; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Lei Y; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Gan Z; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Jia G; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Ma C; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
  • Sun A; Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: adsun@bjfu.edu.cn.
Food Chem ; 344: 128678, 2021 May 15.
Article en En | MEDLINE | ID: mdl-33267982
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Catecol Oxidasa / Arándanos Azules (Planta) Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Catecol Oxidasa / Arándanos Azules (Planta) Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido