Results of enzymaticoxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase.
酶促氧化结果表明,发酵80分钟时,茶黄素的生成量最高(为15.05%)。
2
It was proved that chlorogenic acid and caffeic acid were the main substrates in the process of enzymaticoxidation which ran the reaction of polymerization.
说明在酶促氧化过程中,绿原酸和咖啡酸是主要进行聚合反应的底物。
3
It was proved that catechin and epicatechin had a leading role during the final fermentation and storage of ciders in the process of non-enzymaticoxidation.