Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

• Главные авторы: Xuan Zhou (Автор), Aamir Iqbal (Автор), Jiaxing Li (Автор), Chang Liu (Автор), Ayesha Murtaza (Автор), Xiaoyun Xu (Автор), Siyi Pan (Автор), Wanfeng Hu (Автор)
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• Опубликовано: MDPI AG, 2021-11-01T00:00:00Z.
• Предметы: article
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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...