| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601924 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Study of chlorogenic acid (CG), epicatechin (EPI), apple polyphenoloxidase (PPO) and/or ascorbic acid (AA) model solutions. ⺠Rates of CG, EPI, PPO and/or AA degradation at pH 3.8 were determined at 20 and 50 °C. ⺠Kinetic rates of component interactions as a function of temperature were established. ⺠A stoechiokinetic model of coupled reactions between CG, EPI, PPO and AA was proposed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jean-Pierre Aka, Francis Courtois, Loïc Louarme, Jacques Nicolas, Catherine Billaud,