Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase
Esteban Villamil‐Galindo, Franco Van de Velde, Andrea Piagentini
Topics & Concepts
PolyphenolPolyphenol oxidaseChemistryFood scienceCatechol oxidaseBiochemistryAntioxidantEnzymePeroxidasePhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesFermentation and Sensory Analysis