Study of the oxidation of resveratrol catalyzed by polyphenol oxidase: Effect of polyphenol oxidase, laccase and peroxidase on the antiradical capacity of resveratrol.

J.C. Espin, H.J. Wichers

    Research output: Contribution to journalArticleAcademicpeer-review

    35 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)225-250
    JournalJournal of food biochemistry
    Volume24
    Issue number3
    Publication statusPublished - 2000

    Cite this

    @article{d382ca818d974a4f835044a6b0c3e98e,
    title = "Study of the oxidation of resveratrol catalyzed by polyphenol oxidase: Effect of polyphenol oxidase, laccase and peroxidase on the antiradical capacity of resveratrol.",
    author = "J.C. Espin and H.J. Wichers",
    year = "2000",
    language = "English",
    volume = "24",
    pages = "225--250",
    journal = "Journal of food biochemistry",
    issn = "0145-8884",
    publisher = "Wiley",
    number = "3",

    }

    TY - JOUR

    T1 - Study of the oxidation of resveratrol catalyzed by polyphenol oxidase: Effect of polyphenol oxidase, laccase and peroxidase on the antiradical capacity of resveratrol.

    AU - Espin, J.C.

    AU - Wichers, H.J.

    PY - 2000

    Y1 - 2000

    M3 - Article

    VL - 24

    SP - 225

    EP - 250

    JO - Journal of food biochemistry

    JF - Journal of food biochemistry

    SN - 0145-8884

    IS - 3

    ER -