Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties.
- DOI
- 10.1016/j.foodchem.2025.146307
- Published
- 2025 Dec 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146307,
title = {Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties.},
author = {Wang Z and Cao QQ and Wen M and Li Y and Cui Y and Han Z and Wan X and Ho CT and Xu YQ and Zhang L},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.146307},
url = {https://doi.org/10.1016/j.foodchem.2025.146307}
}RIS
TY - JOUR TI - Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties. AU - Wang Z AU - Cao QQ AU - Wen M AU - Li Y AU - Cui Y AU - Han Z AU - Wan X AU - Ho CT AU - Xu YQ AU - Zhang L PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.146307 UR - https://doi.org/10.1016/j.foodchem.2025.146307 ER -
APA
Z, W., QQ, C., M, W., Y, L., Y, C., Z, H., X, W., CT, H., YQ, X., & L, Z. (2025). Stereoselectivity during enzymatic oxidation of catechins and their products' characteristic in taste receptors and color properties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146307
Source records
- pubmed · retrieved 2026-09-26T12:45:00.242Z