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Chlorogenic Acid and the Enzymic Browning of Apples and Pears

โœ Scribed by WEURMAN, C.; SWAIN, T.


Book ID
109576763
Publisher
Nature Publishing Group
Year
1953
Tongue
English
Weight
102 KB
Volume
172
Category
Article
ISSN
0028-0836

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๐Ÿ“œ SIMILAR VOLUMES


Changes in catechins and hydroxycinnamic
โœ Hans-Dieter Mosel; Karl Herrmann ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 304 KB

## Abstract We used quantitative methods to show that there are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears. First, the concentrations of the phenolic compounds rise sharply until an age of about 2 to 3 months and then the catechi